Carrot Pudding W Cardamom And Pistachios
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Carrot Pudding W Cardamom And Pistachios
  Pudding    Carrots  
Last updated 6/12/2012 1:12:28 AM. Recipe ID 40446. Report a problem with this recipe.
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      Title: Carrot pudding w cardamom and pistachios
 Categories: None
      Yield: 6 Servings
      4 c  Milk
      2 tb Long-grain rice; (preferably
      2 c  Firmly packed peeled &
           -grated carrots, (about 1
    1/2 c  Sugar
      2 tb Slivered blanced almonds
    1/3 ts Ground cardamom
      1 ts Rosewater; (or to taste)
    1/4 c  Heavy cream
      2 tb Chopped blanched raw
  1. Bring the milk to a boil in a heavy-bottomed 3-quart pan. Add the
  rice and stir for a few minutes to prevent its settling. Reduce heat
  to medium-low and cook the milk at a bubbling boil for 20 minutes.
  The rice will be thoroughly cooked and the milk reduced by half. Stir
  often to ensure that no skin forms.
  2. Add carrots and continue cooking, uncovered, for 15 minutes or
  until the carrots are cooked and most of the milk has been absorbed
  by the carrots, stirring often to prevent burning. The contents of
  the pan should reduce to a thick, pulpy sauce.
  3. Add sugar and almonds and cook, stirring constantly, until the
  pudding is very thick and begins to stick to the bottom of the pan
  (about 10 minutes). Turn off heat and let the pudding cool to room
  4. Stir in cardamom, rosewater and cream. Cover with plastic wrap and
  chill thoroughy. Check the consistency of the pudding before serving.
  It should be slightly thinner than American rice pudding, but not
  runny. If it looks very thick, add a little milk (or more cream! -
  fat-lovin' Holly :-)).  Serve in individual dishes, sprinkled with
  chopped pistachios.
  Per author: You don't have to be a carrot lover to like this luscious
  pistachio-laced pudding. Although this dessert is popular throughout
  the North, it is really the favorite of the Punjabi....the desset is
  at its best when thoroughly chilled.
  NOTES : Indian name: Gajar ki Kheer Typed & formatted by Holly Butman
  Holly's comments: Some brands of rosewater are stronger than others -
  start w. a lesser amount and adjust to taste. May be doubled w. no
  problem. May be made a day in advance - actually this is optimum to
  make sure it chills. 			 Recipe 

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Recipe ID 40446 (Apr 03, 2005)

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