Sweet Carrot Pudding Recipe

Summary

CuisineCourse
DishMain Ingredient

Ingredients

 Carrots1 pound, peeled
 Milk3 Cup (16 tbs)
 Heavy cream1 Cup (16 tbs)
 Clarified butter8 Tablespoon
 1/2 cup dark brown sugar, loosely packed
 1/4 teaspoon cardamom seeds or 1/8 teaspoon ground cardamom
 Dark raisins1 Tablespoon
 2 tablespoons sliuered, blanched almonds, toasted
 Unsalted pistachios2 Tablespoon, toasted
 2 tablespoons roasted cashew nuts, coarsely chopped
 Heavy cream

Directions

Place grated carrots, milk, and 1 cup heavy cream in a deep saucepan and bring to a boil.
Lower the heat slightly, and very gently boil (with bubbles just breaking the surface) the carrots, stirring frequently, for 1 hour, until milk and cream are substantially reduced.
The mixture will equal approximately 4 cups at this point.
Stir in the clarified butter, raise the heat slightly, and cook the pudding 8 to 10 minutes, stirring constantly.
Add the brown sugar and cardamom, cooking and stirring until the pudding is sticky and masses together easily, approximately 10 to 15 minutes.
Remove pan from heat.
Combine the raisins, almonds, pistachios, and cashews.
Stir half of them into the Carrot Halwa.
Mound the sweet on a platter, or serve in small portions in individual bowls.
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