Gajar Halwa (Glazed Carrot Fudge)

• 2 tablespoons sweet butter, plus about 1 tablespoon for greasing the bowl
• 3 cups grated carrots, lightly packed (about 1 pound whole carrots)
• 2 cups light cream or half-and-half
• 1/2 teaspoon red food coloring (optional)
• 1/4 cup sugar
• 1 teaspoon ground cardamom
• 1/2 cup raisins
• 2 tablespoons chopped pistachio nuts
• 1/2 cup slivered almonds

1. Butter a shallow 1 1/2-cup bowl and set aside.
2. In a 2 1/2-quart microwave-proof dish, combine the carrots, cream and coloring, if desired.
3. Cook, uncovered, at 100 percent power in a 650- to 700-watt microwave carousel oven for 25 minutes, or until the cream reduces to a thick sauce and coats the carrot shreds.
4. Stir 3 times during the cooking time.
5. Remove from the oven, add the remaining 2 tablespoons of butter, the sugar, cardamom, raisins, pistachios and 1/4 cup of the almonds.
6. Mix well.
7. Cook, uncovered, at 100 percent power for 5 to 7 minutes, or until the mixture is the consistency of tapioca pudding and there is no longer any bubbling liquid.
8. Stir once during the cooking time.
9. Remove from the oven.
10. Transfer the fudge into the buttered bowl and pack it in evenly.
11. Place a serving plate upside down over the bowl.
12. Holding both the plate and bowl securely, invert the bowl over the plate so that the fudge slides onto the plate.
13. Decorate the fudge with the remaining almonds and serve.

sweet butter, grated carrots, light cream, red food coloring, sugar, ground cardamom, raisins, pistachio nuts, almonds

Taken from cooking.nytimes.com/recipes/6368 (may not work)