For our November 2018 “Feast Around the World” feature, we asked five of the state’s top chefs to create festive meals to serve this season. What we got was a cornucopia of global flavors.
Not long after chef Kiran Verma opened her first upscale Indian restaurant in Houston, she started what would become a local tradition for many customers by offering her own version of a traditional Thanksgiving spread. It’s a tradition that moved with her when she opened Kiran’s, in 2004. Below is the dessert for Verma’s “Tandoori and Beyond” feast.
Carrot Pudding (Gajar Halwa) With Paneer and Pistachios
- Large pot
- ½ gallon whole milk
- 1 pound carrots, peeled and grated
- ½ teaspoon ground cardamom
- 1 pinch saffron
- ¾ cup sugar
- ½ cup unsalted butter (1 stick), cut into about 8 pieces
- ½ cup chopped cashews, toasted
- ½ cup slivered almonds, toasted
- ½ cup chopped pistachios, unsalted, for garnish
- ¼ pound paneer (available in well-stocked supermarkets), finely grated, for garnish
- Put milk, carrots, cardamom, and saffron in a large, heavy pot, bring to a low boil, and cook, stirring occasionally, until most of the liquid has evaporated, about 45 minutes.
- Add sugar and continue cooking to a pudding-like consistency.
- Add the butter and cook, stirring, for another 10 minutes.
- Remove from heat and fold in the cashews and almonds.
- Serve warm or cold, garnished with pistachios and paneer.