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Spices and Seasons – Indian Carrot Fudge Pudding with Raisins and Pistachios (Gajar Halwa)
Posted By Rinku Bhattacharya On February 11, 2013 @ 9:54 am In Columns,Food Links We Love,Recipes,Spices and Seasons | 1 Comment
It is difficult to not think of something sweet in time for one of biggest sweet days of the year – Valentine’s Day. In keeping with the times and the season, today I shall be sharing one of the classic winter desserts from North India. The Gajar Halwa or the carrot fudge pudding is all amount slow cooked goodness, indulgence and cooking with patience and love.
If you have the patience to spend a few hours (yes, at least 2 hours) around your kitchen nursing this beautiful creation and you are feeling adventurous this Valentine ’s Day, then this is the dessert for you. By the way, this dessert is fairly rich as is, since it is made with milk cooked with carrots to a thick fudge like state with fragrant cardamom, finished with clarified butter, raisins and pistachios. If you want to indulge the way they do at Indian weddings you can top this with vanilla ice-cream. The melting coolness of the ice-cream gives way to warm soft creamy seductiveness of the smooth carroty goodness of the dessert.
If you want some of the concept without all the effort, you can try my beetroot version , here.
To be fair, the ingredients are few it is mostly about patience to actually cook down the milk to the thick creamy milk solids that we call khoya. This technique of slow cooking milk is used in a lot of Indian dessert so a good thing to understand.
Before you tell me, I cannot improvise here is a vegan version of the dessert that I made about a year back. So, with all the bases covered here is the recipe.
A classic Indian winter dessert, made with carrots, milk, cardamoms, pistachios and raisins.
Rinku Bhattacharya is a daytime financial professional, who spends the rest of her time immersed in food. Rinku is the author of the blog, Cooking in Westchester,  where she shares her life experiences and original recipes that combine Indian spices with produce from her backyard and local farmers markets. Rinku is blessed with a gardener husband, who always surprises her with a prolific and fresh supply of produce to keep her creative instincts flowing. Rinku has been teaching recreational cooking classes for the past six years, and her newly released cookbook the Bengali Five Spice Chronicles,  highlights and offers many simple recipes from Eastern India. Rinku can be found on Facebook,  Twitter,  and Pinterest 
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 beetroot version: http://cookinginwestchester.com/2009/08/red-therapy.html
 vegan version : http://cookinginwestchester.com/2012/03/coconut-carrot-date-halwa-for-holi.html
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 Cooking in Westchester,: http://cookinginwestchester.com/"
 the Bengali Five Spice Chronicles,: http://www.amazon.com/The-Bengali-Five-Spice-Chronicles/dp/0781813050
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