Halwa e Zardak–Rosewater and Cardamom Flavored Carrot Pudding (Recipe)
This recipe used a lot of carrot. Two pounds of it.
The grated carrot was mixed with milk, whipping cream, sugar and butter. The recipe suggested it would take 1 to 1 1/2 hours on low heat for all of the liquid to be absorbed, but I did not find that to be long enough. I ended up increasing heat to medium-low, and it simmered the whole time we were cooking (closer to 3 hours). I think this is one of the most vibrantly colored foods I have ever cooked!
After reducing, I mixed in cardamom and our second new ingredient–rosewater. To serve, it was topped with chopped and roasted pistachios and almonds.