Two Indian Dessert Recipes I want to try

Friday after Thanksgiving, we went to an Indian Buffet Lunch with Fr. Gaspar. The Tandori & Masala are yummy, But the desserts! Here are two found on the internet. I think I will try them out!

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Gaajar Halwa (Carrot Pudding)

Ingredients:
1 kg (just over 2 pounds) of fresh grated carrots
2 tins (400 gms each) sweetened condensed milk
1 cup full-cream milk
1 cup sugar
1 cup ghee
200 gms khoya (thickened milk)
75 gms raisins/sultanas
75 gms almonds blanched and slivered
75 gms pistachios slivered

Preparation:
Mix the carrots, condensed milk, milk and sugar in a large pan and cook on a medium flame till all the milk thickens and reduces.
Add the khoya and ghee to the carrot-milk mix and fry till the carrots turn a to dark orange color.
Add the dried raisins, almonds and pistachios, mix well and turn off fire.
Allow the halwa to cool slightly and serve in bowls with a dollop of vanilla icecream each.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

RICE PUDDING ~ Kheer (Payasam in the south, Payesh in the east)

Ingredients:
2 litres full-cream milk
1 can (400 gms) sweetened condensed milk
1 tsp cardamom powder
1 cup sugar
1 cup Basmati rice
50 gms almonds blanched and slivered
50 gms raisins
A few strands of saffron
Rose petals to garnish (optional)
Preparation:
Wash the rice well and soak for half an hour in enough water to cover it fully.
Put the milk, condensed milk and sugar in a deep, thick-bottomed pan and boil. When the milk comes to a boil, add the rice and simmer. Cook till the milk thickens and reduces to half its original volume.
Add the almonds, raisins and cardamom and cook for 5 more minutes.
Turn off the fire and add the saffron. Stir well.
Allow the kheer to cool, then chill.
Serve cold garnished with rose petals.