Indian Gajar Halwa: Slow-Cooked Carrot Pudding with Cardamom, Ghee and Toasted Nuts

Heat 2 tablespoons of the ghee in a wide, heavy-bottomed pot over medium heat. Add the grated carrots and cook, stirring, for 8 to 10 minutes until they soften and smell sweet.

Serves 6

Ingredients

• 2 pounds (900 g) carrots, peeled and finely grated
• 4 cups (950 ml) whole milk
• 4 tablespoons ghee, divided
• 1/2 cup (100 g) granulated sugar
• 3/4 teaspoon freshly ground cardamom (from about 8 green pods)
• 1 pinch saffron threads (optional)
• 1 pinch fine salt
• 1/4 cup (35 g) raw cashews, roughly chopped
• 2 tablespoons slivered almonds
• 2 tablespoons golden raisins
• 1 tablespoon chopped pistachios, for garnish

Instructions

1. Heat 2 tablespoons of the ghee in a wide, heavy-bottomed pot over medium heat. Add the grated carrots and cook, stirring, for 8 to 10 minutes until they soften and smell sweet.
2. Pour in the milk and add the saffron if using. Bring to a boil, then reduce the heat to medium-low.
3. Simmer for 40 to 50 minutes, stirring every few minutes and scraping the sides of the pot, until nearly all the milk has evaporated and the mixture is thick.
4. Stir in the sugar and salt. The halwa will loosen as the sugar melts; keep cooking and stirring for another 10 to 12 minutes until it thickens again.
5. Add 1 more tablespoon of ghee and the cardamom. Cook for 5 minutes, stirring constantly, until the halwa turns glossy, deepens in color and pulls away from the sides of the pot.
6. In a small pan, heat the remaining tablespoon of ghee and fry the cashews and almonds for 2 minutes until golden. Add the raisins and cook for 30 seconds until they puff.
7. Fold most of the nuts and raisins into the halwa. Spoon into bowls and top with the rest of the nuts and the pistachios.
8. Serve warm on its own, or with a scoop of vanilla ice cream for a hot-and-cold contrast. Leftovers keep for 5 days in the refrigerator and reheat beautifully.
9. Gajar halwa, also called gajrela, is the dessert of the North Indian cool season, when sweet red Delhi carrots flood the markets. It is cooked for Diwali, for weddings and simply because the weather has turned. The method is nothing more than patience: carrots and milk reduced slowly until they become something rich and fudgy, scented with cardamom and finished with ghee-toasted nuts.

Nutrition (estimated, per serving)

• Calories: 330 kcal
• Protein: 8g
• Fat: 17g
• Carbohydrates: 40g
• Fiber: 4g
• Sugar: 33g
• Sodium: 170mg