Products Needed:
3 carrots
1 cup sugar
1 1/2 quart milk
6 cardamom seeds
1/2 cup of dried apricots
sultana
almonds
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Directions: 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.
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