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Indian-Style Carrot Pudding With Yogurt - Gajar Halwa


Unsalted butter
1 tbsp
Grated carrots
3 cups
Nonfat condensed milk
½ cup
1 cup
½ cup
1 tsp
Low fat plain yoghurt
2 cups

In a medium skillet, melt butter. Saute carrots until they are limp, about 5 minutes. Stir in milk and water. Mix in raisins and cardamom. Simmer until carrots are soft and nearly all liquid has evaporated, about 20 minutes.

Divide carrot mixture among 8 ramekins or small custard cups, letting it cool to lukewarm. Spoon 2 tablespoons of yogurt over each portion of pudding and serve. Alternatively, cool, cover and refrigerate pudding. When ready to serve, re-heat slightly in microwave.

Notes:   In India and Pakistan cooks take advantage of carrots' natural sweetness by using them in desserts. Gajar Halwa is made by simmering carrots with raisins and milk until their sugars become very concentrated. Dana's no-fuss version of this pudding-like treat features the golden color and rich flavor of carrots perfumed with cardamom. Serve this dessert warm, topped with yogurt and a sprinkling of chopped, pale green pistachios. It is the perfect end to a light meal.