Gajorer Halua (carrot pudding)

Growing up I never liked gajorer halua. I think my dislike was mostly because a vegetable is used in dessert and I never had it in a restaurant when I was a child. Restaurants didn't offer in their menu at least not where I grew up in eastern India. It was considered a homemade dish in the old days. I first had gajorer halua in the US in a buffet in Indian restaurant in Illinois. I loved their creamy version. It oozed out ghee from the sides. I decided to make it at home. Every improvisations turned out better than the previous one. Most recently I tried had heavy cream instead of milk, one spoon of warm halua felt like heaven melting in the mouth! You should try this version, recipe follows. Measurements are estimates, I casually cook using fingers, hands and fists to eyeball quantities.

All you need

4 big carrots washed and grated

8 oz heavy cream (you can use 6 oz from it and rest 2 oz can be whole milk)

2 table spoon ghee

1 bay leaf

2 green cardamom pods

1 tablespoon cashew halves or pieces

1 teaspoon golden or black raisins

a bit less than 1/4 teaspoon salt

sugar to taste (I prefer less sweet, about 4 tablespoon, believe me if want regular sweet taste it needs 6-7 tbsp or more)

Heat ghee in a heavy bottom saucepan. Add bay leaf, cardamom pods and cashews. Lightly toast them.

Add grated carrots, lightly fry it, coating with ghee and mixing well. Reduce heat if needed. Add salt, mix well, add heavy cream and raisins, and cook over medium heat. After 15 - 20 mins, raise the heat, add sugar to taste and stir until most of the liquid from cream has evaporated. Note that orange color of the halua darkens after adding sugar. It's done. You can garnish it with mawa or khoya crumbles or fresh grated coconut on top, but I prefer without.