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Carrot Pudding W Cardamom And Pistachios

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(0)
CATEGORY CUISINE TAG YIELD
Dairy, Grains American 6 Servings

INGREDIENTS

4 c Milk
2 T Long-grain rice, preferably
basmati
2 c Firmly packed peeled &
grated carrots about 1
lb
1/2 c Sugar
2 T Slivered blanced almonds
1/3 t Ground cardamom
1 t Rosewater, or to taste
1/4 c Heavy cream
2 T Chopped blanched raw
pistachios

INSTRUCTIONS

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. 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. 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
temperature. 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 by: Julie Sahni, Classic Indian Cooking  Posted to
MC-Recipe Digest V1 #775 by Holly Butman  <butma001@acpub.duke.edu> on
Sep 08, 1997

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 192
Calories From Fat: 61
Total Fat: 6.9g
Cholesterol: 26.6mg
Sodium: 89.9mg
Potassium: 285.9mg
Carbohydrates: 27.4g
Fiber: <1g
Sugar: 25.7g
Protein: 5.8g


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