Carrot Pudding, Gajraila from Pakistan

But back to all that grading.  It can be slow going.  So if you find yourself sitting on the couch, red pen in hand, for hours at a time, I have a little treat that will bubble away quite happily, almost unattended.  It requires periodic stirring, but think of it as an excuse to change positions every once in a while so you don't grow roots in that couch cushion.  

The recipe comes from a wonderful little book I was recently sent called Endangered Recipes by Lari Robling.  The premise of the four-color book is to collect all of those great, old-fashioned recipes some of us might remember from childhood but may not have thought of for a while.  These are solid, updated classics.  The thing I most appreciate about the book is that she doesn't assume that all food memories revolve around all-American dishes like apple pie. (Although that apple and quince pie looks mighty fine!)  Instead, this recipe is a carrot pudding, or gajraila, a sweet treat you'd be more likely to find in a Pakistani kitchen than a typical American one.  Robling's recipe asks you to chill it, which is what I did for some, but those spoonfuls I snuck before it was refrigerated were just as good warm.  Did I mention that it even borders on healthy?