Gajar Halwa (Carrot and Cardamom Pudding)

Name: Gajar Halwa (Carrot and Cardamom Pudding)
Total time: 1 min
Ingredients: 3 tablespoons plus 2 teaspoons ghee or clarified butter; 8 to 10 large peeled and shredded carrots (about 4 cups/455 grams), prepared with a food processor into long strands or grated on the large holes on a box grater; 3 cups/720 milliliters good-quality whole milk; 1/2 teaspoon green cardamom seeds, removed from several pods or purchased already shucked, crushed lightly in mortar and pestle; 1/4 cup/50 grams granulated sugar, plus more to taste; 1/4 cup/30 grams chopped toasted pistachios, almonds or a mixture

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Total: 1 hours

Servings: 3.5

Author : Brigid Washington

cardamom carrot ghee

Gajar Halwa (Carrot and Cardamom Pudding)

Ingredients

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3 tablespoons plus 2 teaspoons ghee or clarified butter8 to 10 large peeled and shredded carrots (about 4 cups 455 grams), prepared with a food processor into long strands or grated on the large holes on a box grater3 cups 720 milliliters good-quality whole milk1/2 teaspoon green cardamom seeds, removed from several pods or purchased already shucked, crushed lightly in mortar and pestle1/4 cup 50 grams granulated sugar, plus more to taste1/4 cup 30 grams chopped toasted pistachios, almonds or a mixture

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Instructions

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Step 1

In a wide, heavy-bottomed skillet (don't use nonstick) over medium heat, melt ghee, then add carrots. Stir until carrots are well coated with ghee. Reduce heat to medium-low and cook until carrots are somewhat dry and caramelized, about 20 to 25 minutes, stirring often so they don’t scorch.

Step 2

Once the carrots are nice and dried out, stir in the milk and cardamom and simmer, stirring every few minutes, until the milk has reduced and is almost fully absorbed, about 20 to 25 minutes.

Step 3

Sprinkle in the sugar, mix well to combine, and cook 5 to 8 more minutes until the mixture is almost dry and jammy. Serve warm or cold with toasted nuts sprinkled over the top.