Why recepie famous for?
Studded with chopped nuts and flavored with aromatic cardamom and rose water, this sweet Indian pudding is made from a blend of nutty ghee, milk, cream, sugar, and grated carrot. It's equally good served either hot or cold.
Ingredients
1⁄2 cup ghee4 medium carrots, coarsely grated
3 cups whole milk
1 cup sugar
1⁄4 cup heavy cream
1 1⁄2 tsp. ground green cardamom
1⁄2 tsp. rose water
2 tbsp. golden raisins
2 tbsp. roughly chopped cashews
1 tbsp. roughly chopped almonds
1 tsp. minced pistachios
Instructions
Melt 1⁄3 cup ghee in a 12" nonstick skillet over medium-high heat; stir in carrots. Add milk; boil. Reduce heat to medium; cook, stirring occasionally, until carrots are very tender and sauce is thickened, 30–35 minutes. Stir in sugar, cream, cardamom, and rose water; cook until sugar is dissolved and halwa is thick, about 25 minutes.
Melt remaining ghee in an 8" skillet over medium-high heat; cook raisins, cashews, and almonds until raisins are plump and nuts are lightly toasted, 3–4 minutes. Stir mixture into halwa and garnish with pistachios; serve at room temperature.
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