Indian Carrot-Cardamom Halvah | My Jewish Learning

Step 1

Combine carrots, cream, raisins, sugar, and cardamom in a heavy-bottomed saucepan. Bring to a boil; reduce heat to medium-low, and cover half-way with lid. Cook, stirring occasionally, until most of the liquid has evaporated, about 30 minutes.

Step 2

Uncover completely and stir until all of the liquid has evaporated. The carrots will be completely soft and cooked through with cream and a shiny sheen coating each piece. It is better to have a bit of extra cream left in the pot than to risk scorching the bottom of the mixture.

Step 3

Serve at room temperature or warm. When reheating, add a splash of cream if needed to reach the pudding consistency. Store for up to 10 days in the refrigerator in an airtight container.