Gajar halwa: slow-cooked carrot pudding

Name: Gajar halwa: slow-cooked carrot pudding
Prep time: 15 min
Cook time: 55 min
Total time: 70 min
Yield: 6 servings
Ingredients: 600 g Carrots, finely grated; 600 ml Milk; 40 g Ghee; 90 g Caster sugar; 2 g Cardamom pods, about 6, seeds crushed; 30 g Raisins; 20 g Pistachios, chopped

A warm, fudgy Indian pudding of grated carrots simmered in milk with cardamom and ghee until rich and glossy. A winter favourite at Diwali, and a surprising way to get carrots into the kids.

Ingredients

600 g Carrots, finely grated
600 ml Milk
40 g Ghee
90 g Caster sugar
2 g Cardamom pods, about 6, seeds crushed
30 g Raisins
20 g Pistachios, chopped

Method

Put the carrots and milk in a large, heavy pan and bring to the boil. Turn down and simmer, stirring every few minutes, until almost all the milk has been absorbed, about 35 minutes.
Stir in the ghee, sugar, crushed cardamom and raisins. Keep cooking and stirring for 15 to 20 minutes, until the halwa is thick, glossy and pulls away from the sides of the pan.
Spoon into bowls and scatter over the pistachios. It's also good at room temperature, or with a scoop of vanilla ice cream.