Carrot Pudding
This carrot pudding is an easy Indian dessert recipe. Yes, carrots for dessert! And believe it or not, it is amazing!
Ingredients
- 1 pound carrots, cleaned, trimmed & grated
- 1 1/2 cups milk
- 1/2 cup heavy cream
- 1 tablespoon all purpose flour, or gluten free flour if you need to eat gluten free
- 1 cup almonds, blanched, ground
- 1/2 cup light brown sugar, packed, or less to your liking
- 1/4 cup ghee, or vegetable oil
- 1/4 cup raisins, optional
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon cardamom
Instructions
- Combine the carrots with the milk in a saucepan and turn heat to medium.
- In a small bowl, combine the cream with the flour and stir it until the mixture is smooth. Pour this mixture over the carrots and milk in the saucepan. Bring it all to a very slow boil and cook, uncovered, stirring frequently, until most of liquid is evaporated. Reduce the heat to a slow simmer.
- Stir in the ground almonds, sugar, ghee or oil, raisins, turmeric and cardamom. Cook, stirring frequently, for 7 to 10 more minutes. Remove from the heat and transfer the carrot pudding to a serving bowl.
- This carrot pudding can be served warm or chilled. Either tastes great.
- Serves 6 to 8.
Notes
Serving Suggestions:
Add chopped or whole nuts to the top of the pudding. Indian favorites would include almonds, pistachios and cashews.
You can also mix in 1/2 cup of chopped almonds, cashews or pistachios before serving the pudding.
Add chopped or whole nuts to the top of the pudding. Indian favorites would include almonds, pistachios and cashews.
You can also mix in 1/2 cup of chopped almonds, cashews or pistachios before serving the pudding.Nutrition
Calories: 341kcalCarbohydrates: 31gProtein: 7gFat: 23gSaturated Fat: 9gPolyunsaturated Fat: 3gMonounsaturated Fat: 9gTrans Fat: 0.004gCholesterol: 39mgSodium: 68mgPotassium: 472mgFiber: 4gSugar: 20gVitamin A: 9782IUVitamin C: 4mgCalcium: 154mgIron: 1mg
Tried this recipe?Let us know how it was!