Carrot Pudding (gajar halva)
Carrot Pudding (Gajar Halva)
6 medium carrots, finely shredded
2 cups half-and-half
1/2 cup packed brown sugar
1/2 cup golden raisins
1/4 cup butter or margarine
1/2 teaspoon ground cardamom
1/4 teaspoon salt
1/4 cup unsalted pistachios or slivered almonds
Heat carrots and half-and-half to boiling in saucepan; reduce
heat.
Simmer uncovered, stirring frequently, until half and half is
absorbed, about 1 hour.
Stir in brown sugar, raisins, butter,
cardamom and salt.
Cook over low heat, stirring constantly, until
brown sugar is dissolved and mixture is of desired consistency,
about 15 minutes.
Garnish with pistachios or slivered almonds.
Yields 6 servings.