Gajar Ka Halwa is the Indian name for Carrot Pudding. It is a vegetable version of the Indian Rice Pudding recipe. In the fall season, carrots are delicious and naturally sweet. This makes Carrot Pudding a classic fall recipe. This pudding is made with ghee, fresh nuts, raisins, and milk and is famous all over India. Seasonal vegetables sometimes replace carrots, but the recipe remains the same.
1 lb orange carrots, ends removed, peeled, and grated in a food processor or grated using a box greater
1 1/2 cups whole milk
1/3 cup white granulated sugar
1/2 teaspoon ground cardamom
2 Tablespoons ghee
1/4 cup cashew nuts, preferably broken
1/4 cup raisins
A pinch of salt
In a medium-size Dutch oven over medium heat, saute carrots for ten minutes.
Meanwhile, heat milk over low heat in a small saucepan.
Add milk to the carrots. Saute for fifteen minutes.
Add sugar and green cardamom. Mix. Saute for yet another fifteen minutes.
In a small saucepan over medium heat, melt ghee.
When the ghee has melted, add cashew nuts and raisins. Saute for a couple of minutes.
Add this to the carrot pudding. Mix. Remove from heat, and serve warm.
Note: You can serve carrot pudding with good quality vanilla ice cream.