Cookbook:Gajjar Halwa (Carrot Pudding)

Ingredients

 * 2–3 large carrots
 * ½ cup (120 g) cashew nuts, broken
 * ½ cup (120 g) raisins, washed
 * 1 pinch salt
 * 2–3 teaspoons sugar
 * 4 pods cardamom
 * 1 pinch cinnamon powder
 * 1 tablespoon butter
 * 1 cup (240 ml) milk

Procedure

 * 1) Cut off the blemished ends of the carrots, wash them, and then peel them.
 * 2) Grate the carrots, and transfer the grated carrots into a saucepan.
 * 3) Add the cashews, raisins, salt, sugar, cardamom, cinnamon, butter, and milk.
 * 4) Heat the saucepan and bring the contents to a boil, while mixing.
 * 5) Cook until the milk has mostly evaporated.
 * 6) Serve with a sprinkling of cinnamon powder on top.

Notes, tips, and variations

 * When the milk is almost evaporated you can add 50–100g of khoya (dried milk solids) for a richer taste.