Happy 2015! I trust you all had a lovely and delicious holiday. It's great to be back and I am looking forward to tantalizing your taste buds this year. In January, I will be contnuing with my Winter Warmers Series. I will be sharing dishes which will dazzle your taste buds and add a little sweetness and spice to your month while warming you up! This week I am bringing a bit of warmth and sweetness to your home with my Carrot and Pistachio Pudding recipe. This dish also known as Gajar Ka Halwar is a warm sweet pudding popular in India and Pakistan.
Carrot and Pistachio Pudding (Gajar Ka Halwar)
Preparation time: 10 minutes
Cooking time: 1 hour 30 minutes
Total time: 1 hour 40 minutes
Ingredients (serves 4)
6 cups milk
1 lb/16 oz/454 g whole carrots, washed, peeled and grated
3 cardamom pods
½ cup brown sugar
¼ cup raisins
¼ cup pistachios
¼ teaspoon nutmeg, ground
Place a heavy-bottom skillet or pan over medium heat and bring the milk to boil.
Reduce the heat to low and add the carrots, then allow to simmer gently uncovered while the milk evaporates. Occasionally remove the curdled milk from the top and mix it in with the carrots.
Cook uncovered for about 1 hour or until the mixture thickens to a pudding-like consistency, then add the cardamom pods, sugar, raisins, half the pistachios and nutmeg.
Continue cooking uncovered for about another 30 minutes or until most of the milk has evaporated, then remove from heat.
Serving suggestions: Serve while warm in dessert bowls garnished with the remaining pistachios.