Gajar Ka Halwa (Carrot Pudding)

          This is a very popular dessert in the Northern regions of India, especially Punjab. It is basically grated carrots, cooked with sugar, milk, khoya and cardamom powder. Due to unavailability of khoya, I used store bought milk pedas. They were a perfect substitute and gave this dessert a nice creamy texture and flavour.

           There are many ways of making this yummy dessert. Most households have their own version of this recipe. I have used a quick method by pressure cooking it first, thus reducing the cooking time. However, the real taste lies in cooking it the traditional way by simmering on a low flame.

            It can also be cooked in a microwave. To make it more healthy, opt for brown sugar and less of ghee. So enjoy this great winter delicacy on any special occasions or just as an after meal dessert.

• 3 med carrots, grated
• 1 cup evaporated milk
• 4 milk pedas, crumbled
• 2 tbsp. ghee (clarified butter)
• 1/4 tsp. cardamom powder
• sugar to taste 
• pinch of saffron
• 1 tbsp. chopped pistachios
• few dry rose petals
• 1 tbsp. rose water (opt)

           Heat ghee in a cooker and saute the carrots for 1-2 minutes on a low flame. Add milk and pressure cook for 2-3 whistles.

          When cool, transfer it to a non-stick pan and keep stirring on a low flame till the moisture is reduced.

          Add the crumbled pedas, cardamom powder and sugar to taste. Continue to stir till it slightly thickens. 

          Add rose water and saffron. Garnish with chopped pistachios and dry rose petals. Serve chilled or at room temperature.

                       Garnish with chopped pistachios and dry rose petals. Serve chilled 
                       or at room temperature.