Sweet Carrot Pudding
|Carrots||1 Pound, peeled and grated|
|Milk||3 Cup (48 tbs)|
|Heavy cream||1 Cup (16 tbs)|
|Clarified butter||8 Tablespoon|
|Dark brown sugar||1⁄2 Cup (8 tbs) (Loosely Packed)|
|Cardamom seeds/1/8 teaspoon ground cardamom||1⁄4 Teaspoon|
|Dark raisins||1 Tablespoon|
|Slivered blanched almonds||2 Tablespoon, toasted|
|Unsalted pistachios||2 Tablespoon, toasted|
|Roasted cashew nuts||2 Tablespoon, chopped|
|Heavy cream||1⁄2 Cup (8 tbs)|
Place grated carrots, milk, and 1 cup heavy cream in a deep saucepan and bring to a boil.
Lower the heat slightly, and very gently boil (with bubbles just breaking the surface) the carrots, stirring frequently, for 1 hour, until milk and cream are substantially reduced.
The mixture will equal approximately 4 cups at this point.
Stir in the clarified butter, raise the heat slightly, and cook the pudding 8 to 10 minutes, stirring constantly.
Add the brown sugar and cardamom, cooking and stirring until the pudding is sticky and masses together easily, approximately 10 to 15 minutes.
Remove pan from heat.
Combine the raisins, almonds, pistachios, and cashews.
Stir half of them into the Carrot Halwa.
Mound the sweet on a platter, or serve in small portions in individual bowls.