Carrots for dessert? This traditional Indian recipe (AKA gajar ka halwa) transforms carrots into a sweet, soft, surprisingly light pudding that can be served warm or chilled. The sweet taste of carrots is perfectly complemented with cardamom and chopped nuts, and it works well with raisins, goji berries, or any other dried fruits.

500g carrots, washed, peeled, and grated
2 cups milk
1/2 cup sugar
4 cardamom pods, finely ground
2 Tbsp ghee (clarified butter) or substitute regular unsalted butter
2 Tbsp almonds, chopped or substitute pistachio, cashew, etc...
Pinch of salt

Dry roast the nuts on low heat until toasted and aromatic. Chop them and allow to cool. Bring milk to a gentle boil in a heavy bottom pot or deep pan. Add the grated carrots to the milk and cook on medium heat, stirring frequently. Don't walk away, as the milk can scorch easily. Once the milk is completely evaporated, add the sugar and continue mixing over medium heat. The sugar will release a lot of moisture from the carrots and the mixture should become gooey. Continue cooking until about half of the moisture evaporates, and then stir in the ghee or butter. Sautée the carrot until quite dry. It should turn quite thick and aromatic. Sprinkle on the cardamom powder and salt and continue stirring for 2 to 3 minutes. Serve with the toasted nuts.