I thought of this combination after stumbling across a recipe for Gajar Halwa and thought the flavours sounded delicious. A sweet wholemeal pie shell with this wonderful carrot mix and topped with a creamy rice pudding. What a delicious comforting winter pie. As I was heading to the mountain and snow this weekend I thought this would be the perfect pie to take along. Now some might argue that Gajar Halwa is not the correct name for this dish, but that is what the internet said and who am I to argue with the internet ;)
1x Pie shell (Sweet wholemeal pastry with cinnamon)
Gajar Halwa
20g Butter
4x Cardamom Pods, lightly crushed
3 Cups Carrot, grated and packed
1x Can Sweetened Condensed Milk
1tsp Rosewater
4Tbs Hazelnuts, ground
1/2 tsp Nutmeg, grated
Rice Filling
400ml Milk
65g Arborio Rice
Zest of one Lemon
1x Vanilla Pod
115g Unsalted Butter, softened
50g Sugar
2x Eggs, separated.
Gajar Halwa
Melt butter and add cardamom pods, fry for a few minutes before adding the carrot.
Fry until dry and then add the milk.
Cook for 10min or until really thick and mix begins to come off the sides of the pan.
Add the hazelnuts and cook for a couple more minutes.
Remove from the heat and add the rosewater and nutmeg.
Rice Filling
The day before...
Pour the milk into a saucepan, add rice, lemon zest and vanilla pod.
Bring to the boil, stirring.
Lower the heat and cook gently, uncovered for about 45minuites or until the rice has absorbed the milk.
Remove from heat, remove vanilla pod.
Cover the pan and leave in a cool place overnight.
The next day
Beat butter and 25g sugar together until light and fluffy, add yolks.
Mash the rice with a fork and beat into the creamed mixture.
Whisk egg whites until stiff, beat in remaining sugar and fold into the rice mix.
Assembling the pie.
Spread the Gajar Halwa over the base of the tart shell.
Pour over the rice mix and level the surface.
Bake at 180C for 30-35min until filling is set and puffed.
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