Gajar ka Halwa (Punjabi-Style Carrot Pudding)

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1/4 c Ghee or butter
4 Carrots, grated
3 c Milk
1 c Sugar
1/4 c Heavy cream
1 1/2 t Cardamom
2 T Golden Raisins
2 T Cashews
1. Melt 1/3 cup ghee in a 12" nonstick skillet over medium-high heat; stir in carrots. Add milk; boil. Reduce heat to medium; cook, stirring occasionally, until carrots are very tender and sauce is thickened, 30-35 minutes. Stir in sugar, cream, cardamom, and rose water; cook until sugar is dissolved and halwa is thick, about 25 minutes.
2. Melt remaining ghee in an 8" skillet over medium-high heat; cook raisins, cashews, and almonds until raisins are plump and nuts are lightly toasted, 3-4 minutes. Stir mixture into halwa and garnish with pistachios; serve at room temperature.

Ed Page

Member since Jun 2009

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