Friday, March 26, 2010

Carrot Pudding




Carrot Pudding
1 pound carrots (gajjar)
1/2 cup heavy cream
1/4 cup koya(home made milk fudge)or you can use condensed milk.
1 teaspoon Cardamom seeds
3 tablespoons clarified Ghee(Butter)
2 tablespoons Raisins/Currants
2 tablespoons Almonds(Badam)
2 tablespoons Pistachios
450 grams Sugar substitute/Splenda or any store brand

Preparation of carrot halwa:



Wash and grate the carrots. Soak the raisins in water for 30 minutes. Blanch and shred the nuts.

Cook the carrots in the butter for 5-7 minutes till they are tender soft.

Add the milk. Cook on a low flame for 45 minutes to an hour stirring occasionally. Add sugar, mix well and cook till the sugar has dissolved and all the milk has been absorbed.

Add the slightly crushed cardamoms and the raisins. Mix well.

Remove the gajjar halwa from heat and arrange in a serving dish. Garnish with almonds and pistachios. Serve cold, hot or at room temperature.

Can be eaten with rotis, chappatis or just as a dessert.
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