Cookbook:Gajjar Halwa (Carrot Pudding)

Gajjar Halwa (Carrot Pudding)
Category	Pudding recipes
Difficulty

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Ingredients

• 2–3 large carrots
• ½ cup (120 g) cashew nuts, broken
• ½ cup (120 g) raisins, washed
• 1 pinch salt
• 2–3 teaspoons sugar
• 4 pods cardamom
• 1 pinch cinnamon powder
• 1 tablespoon butter
• 1 cup (240 ml) milk

Procedure

1. Cut off the blemished ends of the carrots, wash them, and then peel them.
2. Grate the carrots, and transfer the grated carrots into a saucepan.
3. Add the cashews, raisins, salt, sugar, cardamom, cinnamon, butter, and milk.
4. Heat the saucepan and bring the contents to a boil, while mixing.
5. Cook until the milk has mostly evaporated.
6. Serve with a sprinkling of cinnamon powder on top.

Notes, tips, and variations

• When the milk is almost evaporated you can add 50–100g of khoya (dried milk solids) for a richer taste.