Mix grated carrot with sugar, refrigerate.

Rinse dried apricots, cut into halves.

Put hulled cardamon seeds in milk, bring to a boil, simmer, stirring, for 45 minutes, until the milk reduces half its size.

Add dried apricots, carrot with sugar and simmer, stirring, until the mass thickens. Remove the saucepan from the heat, cool down a little. Put 1 tablespoon sultana and 1 tablespoon crushed almonds in the mass.

Put the pudding in heap on a serving plate, garnish with nut slices.

Chef’s Comment

This original pudding, called “gadzhdzhar khir” in India, is rather juicy and sweet. It goes well as a part of light lunch.