2 lbs. carrots, peeled and grated
1/2 cup unsalted butter (1 stick)
2 cups whole milk
1/2 cup whipping cream
3/4 cup sugar
1/4 cup chopped pistachios, roasted
1/4 cup chopped almonds, roasted
1 tsp. ground cardamom
1/2 tsp. rosewater (adjust to your taste)
In a large, heavy pot, melt the butter. Add the carrots and cook over medium high heat for 5-8 minutes until the carrots are tender and no liquid remains. Stir regularly to make sure the carrots don’t burn.
Add the milk, cream and sugar, stir and bring to a boil. Turn the heat to low and cook, stirring from time to time, until all the liquid is absorbed. This could take 1 to 1 1/2 hours. Once it’s done, add the rosewater and cardamom and stir well.
If the nuts are not roasted, distribute them on a cookie sheet and broil for 2-3 minutes. They should be lightly brown and crunchy. Roughly chop them after roasting.
Serve the pudding warm or room temperature with the nuts sprinkled over the top.