Vegetables? For Dessert? It’s India! It’s Crazy!
Namaste, or hello, Wesleyan! This is former Arts Editor Michelle, reporting abroad from the Far East. I’m studying in India this semester and have enrolled in a cooking class through my program. I figured it was about time to learn how to cook, and what better way to start than with the super complicated and intimidating cuisine from the subcontinent?
Today we learned how to make a variety of things, including a winter dessert called “Gajar Halwa,” a pudding made with carrots. Yes, that’s right—carrots for dessert. According to my teacher, this is the best sweet dish for winter, and everyone from Indian families to sweet shops makes it in giant bowls to be spooned out at will.
It’s sweet, but not overwhelmingly so, and it even tastes a bit nutty due to the cardamom you sprinkle on afterward. It’s also a rich dish, thanks to all the milk and cream you use, but surprisingly, you can still taste the carrots—and that’s a good thing, I swear. I’ve been told that I should be kept away from anything sharp or flaming in the kitchen, but even I did not find this dish too complicated or dangerous to make. And since I hear that the cool fall days have solidly settled on to Middletown, it may be time for you to try making a simple dessert with fall root vegetables.
Besides, this may be the best way to eat your veggies.
Love and elephants and rickshaws!
12 small carrots
1 1/2 tablespoons unsalted butter, melted
1/2 cup milk
Cashews (or any other nut--walnuts are recommended)
1-1/2 tablespoons sugar
1 tablespoon heavy cream
1. Peel the skin off carrots and grate them.
2. Melt the butter.
3. Add the carrots and let sit.
4. Add 1/2 cup of milk to the pan and cook until the carrots are soft and most of the water has evaporated—it should look like you have significantly fewer carrots now.
5. Add cashews (or nut of choice).
6. Add 1-1/2 tablespoons sugar.
7. Add heavy cream for flavor and