Gajar Halwa

INGREDIENTS

4 cups milk
2 tablespoons long.grain rice
2 cups firmly packed peeled and grated carrots
½ cup granulated sugar
2 tablespoons slivered blanched almonds
½ teaspoon ground cardamom
1 teaspoon rose water (optional)
¼ cup heavy cream
¼ cup chopped pistachios

METHOD

Combine the milk and rice in a large, heavy
saucepan
and bring to a boil over moderate heat,
stirring
frequently. Reduce the heat and cook
uncovered
at a slow boil for 20 minutes, stirring
frequently.
Add the carrots and continue cooking
uncovered for 15
minutes, stirring frequently. Add the sugar
and almonds
and cook an additional 10 minutes, stirring
frequently,
until the mixture begins to stick to the
bottom of the pan.
Remove from the heat and allow to cool to
room
temperature. Stir in the cardamom, optional
rose water,
and cream. Chill thoroughly. When chilled,
the pudding
should have a consistency slightly thinner
than rice
pudding, but it should not be runny. Add a
little milk if it
is too thick. Serve garnished with chopped
pistachios.

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