This Indian dessert tastes great hot or cold and is a great way to use up carrots if you’re like me and suddenly find yourself with a surplus of them. One batch yields roughly 4-5 servings; based on this recipe.

~18 oz. carrots
2 c. whole milk or cream
1/2 c. sugar
1/2 tsp. cardamom powder
2 tbsp. ghee or butter
1/3 c. nuts (almonds, cashews, or pistachios)
1/4 c. raisins (sultanas or regular)

Wash and peel the carrots, then grate in a food processor or with a hand grater.

Sauté the nuts in a dry skillet on medium heat for a few minutes, until they brown slightly. Add the raisins and continue to cook, stirring to keep them from sticking, until the raisins plump up.

Heat the milk in a saucepan on medium heat and bring to a boil.

Add the carrots and cook on medium, stirring often to keep the milk from scalding.

When the milk has cooked down completely, add the sugar and stir in.

Cook until half of the moisture evaporates, then add the ghee/butter and cardamom. Keep stirring and cooking until most of the moisture is evaporated. This will thicken more as it cools, so don’t worry about having a little liquid still in the pan.

Add the nuts and raisins, leaving a little as a garnish on top if desired. Serve warm or cold.