Gajar Halwa

Delicious Indian food was in abundance at the rehearsal dinner for my best friend's wedding earlier this summer.  There was one dish that stuck in my mind...  a cardamom-kissed dessert made with carrots, or gajar halwa.  I was smitten at first taste and determined to make it in my own kitchen.  What better time than when you get carrots in your CSA?

Gajar Halwa
adapted from beyond the plate

I changed the recipe a bit to retain the carrots' integrity, not be too sweet and not take too long... my personal preferences, feel free to adjust as necessary ;)  Raisins could also be added if you have them!

10oz carrots, peeled and grated
2c milk (I used Lactaid)
1/4c water (supposed to prevent milk from sticking to the bottom of the pan, but mine still stuck)
1/2c evaporated milk
1/3t freshly ground cardamom (or 1/2t pre-ground)
1/4-1/2c sugar (1/2c was too sweet for me)
1/4t saffron (a pinch)
2T butter (optional)
2T pistachios, chopped (or almonds or cashews)

Add carrots, milk, water, evaporated milk and cardamom to a medium, heavy-bottomed pot.  Bring to a boil, and then reduce heat to a simmer.  Cook, stirring frequently, until milk is cooked off.  I turned mine down too low (below a simmer) and it took over an hour, so cooking it at a low simmer should take 20-40min.

Add 1/4c sugar, butter (if using) and saffron (crushing between your fingertips as you add to the pot).  Stir and cook until sugar is dissolved.  Taste and adjust to your desired level of sweetness.  Serve, garnished with chopped pistachios.  It's good warm, RT or cold, or even stirred into your morning oats!

You all know I'm all about vegetables for dessert lately ;)  Have you ever tried gajar halwa??