Carrot Halva Pudding (Gajar Halva)
1. In a heavy-bottomed 3-quart saucepan, bring the milk to a boil. Reduce the heat to medium-low and simmer for 20 to 25 minutes, until the milk is reduced by half. In a large nonstick saucepan, heat 1 tbsp. of the ghee. Add the cashews and raisins, and roast until the cashews are golden and the raisins are plump. Add the grated carrots and sauté over medium-low heat for 10 minutes, until the carrots are tender.
2. Add the cooked carrots to the saucepan with the reduced milk. Simmer for 15 minutes, until the carrots are cooked, then add the remaining 3 tbsp. of ghee, the condensed milk, sugar, cardamom, and nutmeg, and cook until the milk is absorbed and the mixture has the consistency of pudding. Serve hot or chilled.
Grated carrots are cooked in milk until they are tender and then reduced to the consistency of pudding. This tastes best when chilled and served with whipped cream.
PREPARATION TIME: 25 minutes COOKING TIME: 45 minutes SERVES: 6
Per Serving:340 calories; 7g protein; 60g carbohydrates; 8g fat, 133mg sodium; 30mg cholesterol; 5g fiber
2 cups whole milk
3 Tbsp. sweetened condensed milk
4 Tbsp. ghee or unsalted butter, melted
½ cup sugar
8 cashews, chopped
1/8 tsp. ground cardamom
2 Tbsp. golden raisins
1/8 tsp.ground nutmeg
1 ½ lbs. carrots, peeled and finely grated