Ingredients
|
Quantity
|
Unsalted butter
|
1 tbsp
|
Grated carrots
|
3 cups
|
Nonfat condensed milk
|
½ cup
|
Water
|
1 cup
|
Raisins
|
½ cup
|
Cardamom
|
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.