Indian Carrot Pudding ~ Gajar Halvah

1. 1

   1 Melt butter in a skillet and then add carrots. Reduce heat to medium low and coat carrots in butter.

2. 2

   2 Stir in the coconut milk and simmer uncovered on low heat for 45 minutes; stirring occasionally.

3. 3

   3 Stir in the brown sugar, raisins, cardamom, and salt. Stir constantly until all the sugar is dissolved into a pudding like consistency; about 15 minutes.

4. 4

   4 Wait until slightly cool to transfer to small dessert bowls. Store in the fridge and when ready to serve, invert onto a dessert plate and garnish with pistachios.

* Per serving · 4 servings · Values may vary.

No additional tips available.