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- Feb 9, 2004
- Messages
- 17,078
East Indian Carrot Pudding (Gajar Halva)
Not your everyday dessert, chock full of carrots with exotic spices and pistachios. Guests will rave for this new dessert that even kids will crave.
Prep Time: 0:25
Total Time: 1:35
Servings: 6
Ingredients:
107 Calories, 8g Fat (86.8% calories from fat), trace Protein, 3g Carbohydrate, trace Dietary Fiber, 40mg Cholesterol, 119mg Sodium. Exchanges: 0 Grain(Starch), 0 Fat.
Not your everyday dessert, chock full of carrots with exotic spices and pistachios. Guests will rave for this new dessert that even kids will crave.
Prep Time: 0:25
Total Time: 1:35
Servings: 6
Ingredients:
8 medium carrots (Organic Valley, shredded fine)
2 cups Organic Valley Half & Half
1/3 cup unrefined brown sugar
1/2 cup organic golden raisins
1/4 cup Organic Valley Salted Butter
1/2 teaspoon ground cardamom
1/4 teaspoon sea salt
1/4 cup unsalted pistachios
Instructions:2 cups Organic Valley Half & Half
1/3 cup unrefined brown sugar
1/2 cup organic golden raisins
1/4 cup Organic Valley Salted Butter
1/2 teaspoon ground cardamom
1/4 teaspoon sea salt
1/4 cup unsalted pistachios
- Shred carrots. In a heavy saucepan, heat carrots and Organic Valley Half & Half just to boiling; reduce heat. Simmer uncovered, stirring frequently until liquid is absorbed, about 45-60 minutes.
- Stir in Organic Valley Salted Butter, sugar, raisins, cardamom and sea salt. Cook over low heat, stirring constantly until brown sugar is dissolved and pudding has reached desired consistancy, about 15 minutes. Allow to cool and garnish with shelled pistachios. May also be refrigerated and served cold.
107 Calories, 8g Fat (86.8% calories from fat), trace Protein, 3g Carbohydrate, trace Dietary Fiber, 40mg Cholesterol, 119mg Sodium. Exchanges: 0 Grain(Starch), 0 Fat.
