Cuppa Cuppa Carrot Halwa

Love this! It's got all the best things a carrot cake has... and then some!

1 Cup shred carrot
1 Cup water
1 Cup milk

1/2 Cup Sugar (more if you like things cloyingly sweet)
1/2 Cup sliced almonds
1/2 Cup sweetened, shred coconut
1/4 Cup Raisins (tho I use sultanas, currants, and dried cranberries)

1 tsp Rosewater
1/2 tsp Vanilla
4 Cardamom pods, smashed or 1/4 tsp powdered
1-2 pinches saffron
1 pinch salt
1 pat butter

Note: It helps to make this in a nonstick sauce pot.

1. Boil cup of water. Add shred carrot to it. Boil until pan is almost dry.
2. Add milk. Stir to keep from scorching.
3. Add sugar, cardamom, rosewater, vanilla, saffron and almonds.
4. Keep stirring over medium low heat until milk reduces considerably.
5. Once it starts to appear to thicken (remember this should be a thick pudding), toss in the raisins and butter pat.
6. Cook a little while longer until it's bubbly and pudding like.
7. Add pinch of salt.
8. Take off heat and pour into a heat safe dish to go into the fridge to cool.
9. Before putting in fridge to cool and set up, sprinkle top liberally with the shred coconut.

Can be eaten warm or chilled. Either way, it's delicious, but refrigeration does change the texture (firms it up), whereas eating it hot is just as good, tho softer/looser in texture.

SUGAR FREE VERSION:

Substitute 4 packets of Splenda, 3 pinches of agar agar flakes, and 1 teaspoon of Torani sugar free caramel flavored syrup.

Note: Agar agar will help with setting up, since sugar is not being used. Another substitute for agar agar: xanthan gum powder, use only 1/8th of a teaspoon. (Both Agar Agar flakes and Xanthan Gum Powder can be found at health food stores.)

NOTE TO SELF FOR FUTURE USE:

I might actually put a small amount of dried (or fresh) pineapple chunks in this the next time, to get that full carrot cake flavor I enjoy.