International Recipes
Gajar ki Kheer (Carrot Pudding)
Yield: 6 to 8 servings
Ingredients
- 4 cups milk
- 2 tablespoons long-grain rice
- 2 cups firmly packed peeled and grated carrots
- 1/2 cup granulated sugar
- 2 tablespoons slivered blanched almonds
- 1/2 teaspoon ground cardamom
- 1 teaspoon rose water (optional)
- 1/4 cup heavy cream
- 1/4 cup chopped pistachios
Instructions
- Combine the milk and rice in a large, heavy saucepan and bring to a boil over moderate heat, stirring frequently. Reduce the heat and cook uncovered at a slow boil for 20 minutes, stirring frequently.
- Add the carrots and continue cooking uncovered for 15 minutes, stirring frequently.
- Add the sugar and almonds and cook an additional 10 minutes, stirring frequently, until the mixture begins to stick to the bottom of the pan.
- Remove from the heat and allow to cool to room temperature.
- Stir in the cardamom, optional rose water, and cream. Chill thoroughly. When chilled, the pudding should
have a consistency slightly thinner than rice pudding, but it should not be runny. Add a little milk if it is too thick.
- Serve garnished with chopped pistachios.