Description
Like a pudding but even better.
Ingredients
Scale
- 1 tbsp ghee + 1 tbsp ghee
- 8 slender carrots, peeled and grated (3 1/2 cups)
- 3/4 cup whipping cream
- 1/3 cup water
- 1/2 cup condensed milk
- 8–10 cardamom pods, remove outer husk and crush the seeds into a powder
For garnish:
- 1 tsp ghee
- ¼ cup cashews
- ⅛ cup pistachios
- ⅛ cup of golden raisins
Instructions
- Heat a pan. Add 1 tablespoon of ghee. Place in the grated carrots and cook for about 4 minutes, stirring often.
- Then pour in the whipping cream and water. Stir and bring to a boil.
- Next, lower heat and simmer for an additional 5 minutes or until carrots become tender and cream evaporates.
- At this point add the condensed milk. Cook, stirring occasionally until the condensed milk becomes incorporated and evaporates.
- Place in 1 tablespoon ghee and cardamom powder and stir. Cook stirring often until the color of the carrots begins to change and darken. This may take up to 25 minutes. Stay near the stove and monitor so it doesn’t burn.
- Once the carrots have softened and darkened in color, remove from the heat and set aside.
- Warm a teaspoon of ghee and add cashews and pistachios. Lightly toast the nuts before adding in the raisins. After a few seconds place this garnish on top of the carrot halwa and serve warm.