Carrot Pudding - {Gajar Ka Halwa} Recipe - Cooking Index
Carrot Pudding - {Gajar Ka Halwa} Recipe - Cooking Index
Appropriate for both formal and informal meals, this dish is almost always eaten warm but may also be served cold. It tastes best when reheated after a night or two in the refrigerator. To clarify butter, microwave 1 cup (2 sticks) of butter until melted, skim off the foam from the top, then pour off the butter and discard any milky water on the bottom.
Cuisine: Indian| 8 cups | 1896ml | Milk |
| 4 lbs | 1816g / 64oz | Carrots - peeled, grated |
| 3/4 cup | 148g / 5.2oz | Usli ghee (pure clarified butter) |
| 6 tablespoons | 90ml | Sugar or honey - to taste |
| 1/4 cup | 59ml | Lightly-fried unsalted cashews - (optional) |
| 1/4 cup | 59ml | Lightly-fried unsalted pistachios - (optional) |
| 1 teaspoon | 5ml | Ground cardamom |
Combine the milk and grated carrots in a heavy-bottomed pot. Bring to a boil. Lower the heat to medium and cook, stirring occasionally, until all the liquid has evaporated, about 1 hour.
Add the ghee, reduce the heat to medium-low, and cook the carrot-milk mixture, stirring frequently. Keep doing this until the carrots turn reddish brown, 45 minutes to 1 hour.
Add the sugar (or honey) and, if you like, the cashews and pistachios. Cook the mixture, stirring, for about 5 minutes. Turn off the heat and transfer the pudding to a serving bowl, garnished with cardamom.
This recipe yields 8 servings.
Each serving: 431 calories; 370 mg sodium; 80 mg cholesterol; 26 grams fat; 16 grams saturated fat; 42 grams carbohydrates; 10 grams protein; 6.44 grams fiber.
Source:
The Los Angeles Times, 08-08-2001
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