Desert from Afghanistan, sweet carrot pudding, “un délice!”.
Preparation: 30 mins | Cooking: 3 to 6 h
- 1 kg of carrots
- 300 mL of milk
- 50g of butter
- 125g of sugar
- 50g of raisins
- a dozen of cardamom pods
- 50g of pistachios
- 50g of almond powder
Cooking the carrots
Start to melt the butter in a thick pot and fry the carrots for about 5 mins at high temperature.
Once they start to turn a little bit gold, add the milk and the sugar and decrease the temperature.
Cover the pot and let the carrot cook for 3 to 6 hours.
Adding the garnish
Put a table spoon of oil in a frying pan at medium temperature.
Add the raisins and fry them until they start to increase in size.
Add the pistachios and the almond powder and keep frying at low temperature for 5 mins.
In the mean time, crush the cardamom with a wood pestle.
Mix everything from the frying pan in the carrot pot and keep heating for 5 mins.
Add the cardamom in the preparation and stop heating.
The desert is better eaten warmed up.