Carrot Pudding

Gajar Halva (carrot pudding)
For a side dish with an exotic flair, this delicious pudding can be served hot or cold.

1 package (1 pound) carrots, peeled and grated into about 5 cups
1 1/2 cups milk
1/2 cup heavy cream
1 cup blanched almonds
1/2 cup packed brown sugar
1/4 cup butter or margarine
1/4 teaspoon ground nutmeg
1/8 teaspoon ground saffron
1/4 cup unsalted pistachio or pine nuts

1. Mix carrots, milk and cream in saucepan. Heat to boiling, stirring constantly; reduce heat. Cook over medium heat, stirring frequently, until milk and cream are absorbed, about 45 minutes.

2. Stir in almonds, brown sugar, butter, nutmeg and saffron. Cook over low heat, stirring frequently, 20 minutes.

3. Spoon carrot pudding on serving dish, mounding it in center. Garnish with pistachio nuts.

Serve Warm.

makes 6 to 8 servings

Carrot pudding can be prepared 24 hours in advance. Cool slightly and cover. Refrigerate. Then simply warm it up before serving!

- originally published in the Holiday 1992 issue of ZuZu

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