Gadjar halwa is a delicious dessert, made from carrot. Originally from Persia, it has spread throughout the Middle East and parts of Asia.
800 g carrots, peeled and grated
1 l whole milk
100g sugar
2 teaspoons cardamom
1.5 dl cream
100 g butter
50 g mixed, dried fruit (eg raisins, cranberries or sultanas)
50 g pistachios, coarsely chopped
Vanilla ice cream or kulfi
Boil carrots, milk, sugar and cardamom in a thick-bottomed saucepan. Let it simmer until almost all the liquid has evaporated (about 30-40 minutes).
Add butter and cream and cook over medium-high heat for 10 minutes, stirring. Turn down the heat a little if it starts to settle. When the liquid is almost evaporated add the dried fruit and simmer on low heat for another 10 minutes, or until the butter starts bubbling around the edges and all the liquid has boiled away. Now the carrots have become a tasty, caramelized mass. Serve gadjar halwa with ice cream and sprinkle with some pistachios.
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