East Indian Style Carrot Pudding -

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East Indian Style Carrot Pudding

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By Cheri Sicard

Posted July 23rd, 2007

Servings:	6
Author Notes:	This exotic dessert recipe was given to me a friend I met while traveling through Scotland (we were both staying at the same hostel in the northern Highlands one night). So here is an East Indian recipe, delivered via Scotland, to you in America (or wherever you might be reading this). The traditional recipe has a touch of rose water, which you can easily find at Indian or Middle Eastern grocery stores. However, the recipe also works fine without it.
Ingredients:	4 cups milk 2 tablespoons long-grain rice 2 cups grated carrots, firmly packed 1/2 cup sugar 3 tablespoons slivered blanched almonds 1/2 teaspoon cardamom 1/4 cup heavy cream 1/3 cup chopped pistachio nuts 1-2 teaspoons rose water
Instructions:	Combine milk and rice in a large, heavy saucepan and bring to a boil over medium heat, stirring frequently. Reduce the heat and simmer, uncovered for about 20 minutes, stirring frequently. Add the carrots and continue simmering, stirring frequently, for about 15 minutes. Add sugar and almonds and cook, still stirring, until the mixture begins to stick to the bottom of the pan, about 10 minutes. Remove from the heat and cool to room temperature. Stir in the cardamom, cream and rosewater (if using). Chill completely before serving.

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