Gajar Halva (Carrot pudding)
Betty Crocker really came through for us again with her recipe for this Indian dessert. She suggests that its soothing combination of carrot, raisin, pistachio and cardamom is an excellent counterpoint to heavily-seasoned Indian cooking.
Print Recipe
Ingredients
- Carrots 6, medium, finely-shredded
- Half-and-half 2 cups
- Brown sugar packed, ½ cup
- Raisins golden, ½ cup
- Butter ¼ cup
- Ground cardamom ½ tsp
- Salt ¼ tsp
- Pistachios unsalted, ¼ cup
Instructions
- Heat shredded, or sliced, carrots and half-and-half to boiling in a saucepan.
- Cover, reduce the heat, and simmer for approximately 1 hour until cream is absorbed. Stir frequently.
- Stir in brown sugar, raisins, butter, cardamom and salt.
- Cook over low heat, stirring constantly until brown sugar is dissolved. About 15 minutes.
- Add in the pistachios and serve warm.