Carrot Halwa -- Sticky Pudding

People who have been reading my blog regularly would have come across the variations I have tried and posted. There were posts on chocolate-sweetbread pudding, Almond Stovetop pudding, Runny Carrot Pudding, Pasta Pudding N Bulgur Pudding, and even a Fake Sweet English Pudding. Is there no end to this pudding mania, you might wonder. I am sorry. I won't get over my affinity for them because they taste oh-so-divine. Yes, I go weak in the knees at the sight of that decadent dessert.

A Sticky Pudding which is commonly known as "Halwa" is widespread in India, Pakistan, Turkey, Middle-east, and South-eastern Europe. Its made sticky with numerous ingredients but for this recipe I am sticking with lots of sugar, clarified butter,sweetened condensed milk and of course carrots.Sending this as an entry to "BSI: Carrots" hosted by Joanne@Eats Well with Others.

Ingredients:

• Carrots - 4, finely grated using the smallest eye of the box-grater
• Sweetened Condensed Milk - 3/4 can (of Nestle Carnation)
• Milk - 2 cups
• Roughly Smashed Cashews and Raisins - a handful each
• Clarified Butter(Ghee) - 6 tbsp
• Cardamom Powder - 1/2 tsp
• Sugar - 3 tbsp ( less or more per preference)

Procedure:

• In a small, thick bottomed pan, add the carrots along with the milk. Cook the carrots until the milk is almost evaporated.
• Add the condensed milk to the carrot and keep stirring until its slightly thickened for about 15-20 minutes.
• Add the sugar and re-thicken the mixture.
• In a separate pan, add the clarified butter and saute the nuts until they are browned. Throw the raisins and saute for a few seconds.
• Sprinkle the sauteed butter-y nuts and raisins into the carrot mixture.Stir until the mixture thickens.
• Important: Check for taste, and add more sugar if needed.
• Serve hot or cold.

Note: Butter may be used instead of Clarified Butter.

Makes 4 small servings or 2 large servings

Enjoy!