This lovely and fragrant chilled dessert takes about 2 hours to prepare, from start to finish.
Make Ahead: The pudding needs to refrigerated before serving.
- 1 pound carrots, peeled and grated (about 2 1/2 cups)
- 2 cups whole milk
- 1/4 teaspoon ground saffron
- 1 tablespoon rose water
- 3/4 cup sugar
- 1 teaspoon ground cardamom
- 4 tablespoons (1/2 stick) unsalted butter, at room temperature
- 2 tablespoons ground pistachios, for garnish (optional)
Combine the carrots and milk in a medium saucepan over medium heat. Cover and cook for 40 to 55 minutes, stirring frequently, until the carrots have absorbed all the milk.
Dissolve the saffron in the rose water.
Add the sugar, cardamom, saffron--rose water solution and the butter; cook for 20 to 25 minutes, stirring constantly, until the mixture is thick and pudding-like. Remove from the heat.
Use an ice cream scoop to divide the mixture among individual dessert dishes. Cover and refrigerate until well chilled and ready to serve.
Just before serving, garnish with the ground pistachios, if desired.
Adapted from "From Persia to Napa: Wine at the Persian Table," by Najmieh Batmanglij (Mage Publishers, 2006).
Tested by Monica Bhide.
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