Carrot sweet pudding

Each time I think of special occasions,this sweet pudding always comes to my mind and the memories attached to it are so special.For me Carrot sweet pudding is inextricably linked to my grandma and her love for desserts.Hearty meals at grandma's house often featured this dessert,it was a tradition.Since I feel its important for me to keep those memories alive,I usually make this for many special occasions myself and I'm glad that I can share my fond childhood memories of my dearest grandma and her great cooking skills with my kids and keep the traditions alive.

Ingredients

6 large	Carrots, peeled and grated (Main)
6 Tbsp	Unsalted butter
3 cups	Milk
1 can	Evaporated milk
1 can	Sweetened condensed milk (Main)
4 Tbsp	Sugar
1 ½ tsp	Ground cardamom
2 Tbsp	Cashew nuts, chopped
2 Tbsp	Raisins
1 ½ Tbsp	Glace cherries, This is optional.

Directions

1. Coarsely grind the grated carrots in a grinder.In a fry pan, heat butter and fry the raisins and cashew nuts till golden and remove from pan and set aside.In the same pan,add grated carrot and sauté over low flame for 4-5 minutes while sauteing continuously.Add milk,condensed milk and evaporated milk to the carrot mixture,mix well and bring it to boil over medium flame.Add sugar,stir and let it boil for 4-6 minutes more, till the sugar dissolves completely.Cook until it starts to thicken, stir continuously to avoid the mixture from sticking to the pan and burning .Now add 3/4 of the fried cashew nuts and raisins and give it a good mix.save the left oevr cashew nuts and raisins for garnishing.Add cardamom powder, mix well and turn off flame.Let it to cool at room temperature.Garnish with left over nuts,raisins and if using,the glace cherries.Serve this delightful carrot pudding warm or chilled according to your choice.
2. TIPS AND NOTES:Glace cherries are optional.Adjust the amount of sugar according to your tastes preferences.You can serve this along side Indian pakoras,fritters or just on its own after a hearty meal.