Gajjar Halwa (Carrot Pudding)

• 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

Ingredients for 4 servings (710 g) · the original recipeShow how each ingredient was counted

Method

1. 1

   Cut off the blemished ends of the carrots, wash them, and then peel them.

2. 2

   Grate the carrots, and transfer the grated carrots into a saucepan.

   Stovetop
3. 3

   Add the cashews, raisins, salt, sugar, cardamom, cinnamon, butter, and milk.

4. 4

   Heat the saucepan and bring the contents to a boil, while mixing.

   Stovetop
5. 5

   Cook until the milk has mostly evaporated.

6. 6

   Serve with a sprinkling of cinnamon powder on top.