Indian Style Carrot Pudding Food

INDIAN-STYLE CARROT PUDDING

Steps:

• Melt 2 tablespoons ghee in a large nonstick skillet over medium-high heat; stir in the carrots and toss to coat; cook 1 minute. Add the coconut milk and bring to a boil. Reduce the heat to medium and simmer, stirring occasionally, until the carrots are very tender and the sauce is beginning to thicken, 10-15 minutes. Stir in the coconut sugar, cardamom, vanilla, and salt; cook 20 minutes, stirring occasionally. It should turn a caramel color and have the consistency of thick caramel.
• Meanwhile, melt the remaining 1 teaspoon ghee in a small nonstick skillet over medium-high heat. Add the raisins, cashews, and almonds and sauté about 3-4 minutes, until the raisins are plump and the nuts are lightly toasted. Set aside to cool.
• When the pudding is thickened, stir the nuts and raisins into the pudding and transfer to individual serving dishes. Refrigerate until set, then bring to room temperature to serve. Garnish with chopped pistachios just before eating.

GAJAR KA HALWA - INDIAN CARROT PUDDING

Steps:

• Peel the carrots. Shred the carrots using the smaller side of the shredder. You can do it by hand or use a food processor.
• Heat a wok on medium heat, once hot, add 1 tbsp of ghee.
• Add the carrots and saute for about 8 minutes until the color of the carrots changes.
• Keep stirring to avoid burning. This is a labor of love.
• Add milk to the carrots. Cook the carrots and milk down for 6-7 minutes until all the milk is absorbed by the carrots.
• Keep stirring to avoid sticking and burning.
• Once all the milk is absorbed, this is what you should have.
• Add the sugar.
• Immediately after, add 1 more tbsp of ghee.
• Keep stirring. until all the water is absorbed which is left behind by the sugar. This process will take about 5-6 minutes.
• Once done, add cardamom powder. Stir.
• Add chopped cashews. You can also add almonds, pistachios, and raisins, however I just stick with cashews.
• Mix well.
• Dry roast the Gajar ka Halwa for a couple more minutes so the color of the carrots deepens slightly.
• Enjoy with a cup of my Kadak Masala Chai.

INDIAN CARROT DESSERT - GAJAR KA HALWA

Steps:

• Grate the carrots either using a hand grater or a food processor.
• Warm the ghee in a large pot. Add the grated carrots and saute for about 5 minutes until they soften, stirring constantly.
• Add the milk and bring to a boil. Reduce the heat to low and simmer, partially covered, for 2-3 hours until all the milk is absorbed and there is no liquid left. Stir occasionally to avoid sticking to the bottom of the pot.
• Raise the heat to medium and add the sugar. Cook for 30 minutes more, stirring occasionally, until the sugar melts.
• Add the cardamom, almonds, and raisins. Cook 15-20 minutes more until the mixture gets really dry and starts to pull away from the sides of the pot. Keep stirring actively at this point because it can easily burn.
• When done, remove from the heat and let cool. Serve either warm or chilled garnished with some chopped pistachios. Enjoy!

INDIAN RICE AND CARROT PUDDING

Steps:

• Combine milk, carrots, rice, cardamom, cinnamon and ginger in a 4-qt. slow cooker. Stir in half the chopped pistachios. Cook, covered, on high heat for 2-1/2 hours, stirring occasionally. Add agave and raisins; reduce heat to low. Cover and cook until rice is tender, 15 minutes longer. If desired, stir in rose water. Serve warm or refrigerate and serve chilled. Garnish each serving with remaining pistachios.

OLD FASHIONED CARROT PUDDING

Steps:

• In a large bowl, cream together the shortening and 1 cup of sugar until light and fluffy. Combine the flour, baking soda, salt, cinnamon, nutmeg, and cloves; stir into the creamed mixture until well blended. The mixture will be dry. Stir in the carrots, raisins and chopped walnuts. Pour into a well-greased pudding mold or coffee can. Cover the top with aluminum foil.
• Place the pudding mold into a large kettle or Dutch oven filled with 2 inches of water. Cover the pan, and bring to a simmer. Allow the pudding to steam for 4 to 4 1/2 hours over low heat. Remove from the mold. Serve with warm lemon sauce.
• To make the lemon sauce, mix together 3/4 cup of sugar, cornstarch and salt in a saucepan. Stir in hot water, butter, lemon juice and vanilla. Cook over medium heat until thickened. Serve warm over the pudding.

GAJAR HALVA (CARROT PUDDING - AN INDIAN DESSERT)

Steps:

• Heat carrots and half-and-half to boiling in saucepan; reduce heat.
• Simmer uncovered, stirring frequently, until all the half & half is absorbed, about 45 minutes.
• Stir in the brown sugar, raisins, butter, cardamom and salt.
• Cook over low heat, stirring constantly, until all of the brown sugar is dissolved and the mixture is of your desired consistency, (pudding-like) about 15 minutes.
• Garnish with pistachios or slivered almonds.
• Serve warm and enjoy!

INDIAN PUDDING

Steps:

• Preheat the oven to 325 degrees. Butter a 9 x 5 x 3 inch Pyrex loaf pan.
• Combine the milk and cornmeal in a medium stainless or enamel saucepan. Cook over moderate heat, whisking constantly, until mixture comes to a boil. Reduce heat to low and continue stirring until it is as thick as oatmeal.
• Add the sugar, brown sugar, molasses, salt, butter, cloves and 2 cups of the half and half. Stir to combine. Bring the mixture back to a boil and transfer to the prepared loaf pan.
• Place inside a larger pan and pour in boiling water until it rises halfway up the sides of the loaf pan. Bake for 1 hour, stirring once after the first half hour.
• Press the grated ginger against a fine sieve or squeeze it in a square of cheesecloth to extract 1 or 2 tablespoons of juice. After the pudding has baked for 1 hour, add the ginger juice and the remaining cup of half and half and stir to mix. Bake for an additional hour, stirring again after half an hour. Serve immediately in small bowls or cups, or store in the refrigerator and reheat, stirring, over low heat.

CARROT PUDDING

Steps:

• wash the carrots very nicely, wipe the water off and grate them in a medium sized grater.
• take a wok or pan, put in the butter and melt it.
• as the butter melts, put in the grated carrot.
• Just fry it for 5 minutes.
• Pour all the milk into the pan.
• let it cook over medium heat.
• keep stirring it frequently.
• after about 45 minutes it will get thickened into thick consistency, like a paste.
• You can keep the measure of consistency according to your like.
• If you make it more thick cook for some more time.
• After thickened to desired consistency, mix in the condensed milk and cook for 5 minutes.
• Switch off the gas.
• In another pan roast the raisins and cashew in a little butter.
• mix the raisins and cashews into the pudding.
• Allow it to cool.
• when it comes to the room temperature mix in the cardamum powder.
• serve cool.