Adapted from Bon Vivant
I was drawn to this blogger’s recipe for two reasons: one, she used butter instead of ghee, which I didn’t have in my kitchen. Two, the idea of a sweet pudding with saffron sounded heavenly, which it most certainly was. The original author recommended serving with vanilla ice cream, but I ate it plain and was just fine.
1 2/3 cups grated carrots
2 cups milk
¼ cup water
½ teaspoon ground cardamom
½ cup granulated sugar
2 tablespoons unsalted butter
¼ teaspoon saffron threads
A handful of chopped nuts of your choice, I used pistachios but almonds, pecans or cashews would also work.
Heat the milk and water in a heavy-bottomed pot, stirring occasionally. When bubbles start to form on the surface, stir in the carrots and cardamom. Bring to a boil and then reduce the heat to low. Stir every few minutes until the milk evaporates, about 45 minutes to an hour.
Add in the sugar, butter and saffron and turn the heat back up to high. Stirring constantly, allow the mixture to boil until the liquid evaporates and you have a soft mush.
Scoop into individual bowls, sprinkle with nuts and enjoy.