Suraya Karjeker: Gajar ka Halwa (Carrot Pudding)

Because I had leftover milk solids, and because one good Indian dessert deserves another, I decided to also knock out some carrot pudding.  I like to think I'm being a little bit healthier by eating something with a ton of vegetables in it, but I'm not quite sure it counts once you coat them in sugar and cream.  Nevertheless, this is a delicious end of a meal, and I love to serve it warm with extra nuts on top.  I could also probably get on board with some vanilla or cinnamon ice cream on the side.

Gajar ka Halwa (Carrot Pudding)
From Suraya Karjeker

5 ounces ghee
2 pounds carrots, peeled and grated
8 green cardamom pods, crushed, seeds and pods separated
1 cup water
1⅜ cup granulated sugar
1 (12-ounce) can evaporated milk
1 (7.6-ounce) can Nestlé table cream
8 ounces milk solids (khoya/mawa), finely grated
1 ounce pistachios, roughly chopped
1 ounce blanched slivered almonds

In a large pot, heat the ghee, add the cardamom seeds, and stir for 2 or 3 minutes over a medium-low heat.  Add the shredded carrots and cook, uncovered, over medium heat for 7 minutes.  Cover and cook the carrots until they are nearly cooked and dry, 10 to 15 minutes.

In the meantime, prepare a syrup by boiling the water and sugar plus the cardamom pod skins until syrupy, about 10 minutes, or until reduced to 1 cup.  Skim the cardamom pods out and discard.

Add the cardamom syrup along with the evaporated milk and table cream to the carrots and cook until the mixture is almost dry (ghee is beginning to come out of the mixture), about 50 to 60 minutes.  You will need to stir the mixture more often as it thickens to prevent burning, stirring almost constantly near the end of the cooking time.  Add ¾ of the milk solids, almonds, and pistachios.  Stir well and remove to a serving dish, using the remainder of the milk solids and nuts as garnish.

Makes 6 to 8 servings