Carrot Pudding (Gajar Halwa) With Paneer and Pistachios
Chef Kiran Verma’s “Tandoori and Beyond” feast proves that sweet potatoes aren’t the only root vegetables that make for comforting fall desserts.
Equipment
- Large pot
Ingredients
- 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
Directions
- 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.