Picture a warm bowl of carrot pudding, its sweet aroma filling the air with notes of cardamom and ghee.
This delightful Indian dessert is both simple to make and truly comforting, perfect for indulging in coziness.
As the grated carrots slowly simmer with milk, sugar, and spices, they transform into a rich, creamy delight adorned with crunchy cashews and plump raisins.
Let’s bring this comforting treat to life and savor its heartwarming flavors!
Kitchen Tools Required
- 1 Grater
- 1 Large saucepan
- 1 Wooden spoon
- 1 Measuring cup
- 1 Baking dish
Ingredients
- 500 grams Carrots, grated
- 400 ml Milk
- 100 grams Sugar
- 50 grams Ghee
- 50 grams Cashew nuts, chopped
- 50 grams Raisins
- 1 teaspoon Cardamom powder
Cook & Prep Time
To efficiently manage your time while preparing and cooking Carrot Pudding, follow this timeline:
- Reading & Preparation:
- Allocate 5 minutes to read through the entire recipe and gather all necessary ingredients and equipment.
- Preparation:
- Grate the carrots: 10 minutes
- Cooking:
- Heat ghee and sauté carrots: 5 minutes
(Simultaneously, lightly fry the cashew nuts and raisins in a separate small pan, about 3 minutes)
– Add milk and bring to a boil, then simmer: 30 minutes
(During this time, stir occasionally)
– Add sugar and cardamom, continue cooking: 10 minutes
4. Combining & Resting:
- Add fried cashew nuts and raisins: 2 minutes
- Transfer to baking dish and let rest: 10 minutes
Adjust the timing as needed based on your pace and any additional garnishes you might want to add.
Recipe Instructions
Grate the carrots using a grater.
Heat ghee in a large saucepan over medium heat.
Add the grated carrots to the saucepan and sauté for 5 minutes.
Pour milk into the saucepan with the carrots and bring to a boil.
Reduce the heat and let it simmer until the milk is absorbed, stirring occasionally.
Add sugar and cardamom powder, then stir well to combine.
Continue to cook until the mixture thickens and leaves the sides of the pan.
In a separate small pan, lightly fry the cashew nuts and raisins in a small amount of ghee.
Add the fried cashew nuts and raisins to the carrot mixture and mix well.
Transfer the mixture to a greased baking dish and let it rest for 10 minutes before serving.
Serving Tips
- Whipped Cream: Add a dollop of whipped cream on top for a creamy contrast to the sweet and spiced pudding.
- Vanilla Ice Cream: Pair with a scoop of vanilla ice cream to complement the warm flavors with a cool, creamy texture.
- Chopped Pistachios: Sprinkle some chopped pistachios for an added crunch and a pop of color.
- Saffron Threads: Garnish with a few saffron threads to enhance the dessert’s aroma and give it a luxurious touch.
- Fresh Mint Leaves: Add a sprig of fresh mint leaves for a revitalizing hint that balances the richness.
Storage
Store carrot pudding in an airtight container in the refrigerator for up to three days.
Reheat gently on the stovetop or microwave before serving to retain its texture and flavor.
Freezing
To freeze carrot pudding, allow it to cool completely.
Wrap it tightly in plastic wrap and aluminum foil.
Store in an airtight container for up to three months.
Thaw in the refrigerator before reheating.
Reheating
To reheat carrot pudding, use a microwave or stovetop on low heat.
Stir occasionally to prevent sticking.
Add a splash of milk if needed to restore moisture and prevent drying.
Final Thoughts
The carrot pudding is a delightful Indian dessert that’s both flavorful and aromatic.
It’s an excellent way to enjoy the natural sweetness of carrots. The combination of milk, sugar, and cardamom powder creates a rich and creamy texture.
Adding cashew nuts and raisins not only enhances the taste but also provides a pleasant crunch.
For an even more indulgent experience, consider using full-fat milk or a splash of cream.
Remember to stir the mixture frequently to prevent it from sticking to the pan. Using fresh carrots will guarantee the best taste and texture.
Adjust the sugar to your liking and feel free to incorporate other dried fruits or nuts for added variety.
Enjoy this delicious dessert as a perfect ending to any meal.
Frequently Asked Questions
Can I Use Almond Milk Instead of Regular Milk?
You can substitute almond milk for regular milk. Almond milk may alter the texture and taste slightly, offering a nutty flavor. Make certain it’s unsweetened to control sugar levels. Stir frequently to prevent sticking during cooking.
Is Carrot Pudding Suitable for Vegans?
Carrot pudding isn’t suitable for vegans as it contains milk and ghee, which are animal-derived. You’d need to substitute almond milk for dairy milk and use coconut oil or vegan butter for the ghee to make it vegan.
How Can I Make the Pudding Less Sweet?
Reduce the sugar to your desired level, balancing sweetness with flavor. Consider using a natural sweetener like stevia. Enhance richness with full-fat milk or cream, and adjust cardamom for depth. Taste frequently for ideal results.
Can I Use a Food Processor to Grate the Carrots?
You can use a food processor to grate the carrots. It speeds up the process and guarantees uniform pieces, which cook evenly. Just make sure not to over-process them; you want shreds, not a puree.
What Can I Substitute for Ghee if I Don’t Have Any?
If you don’t have ghee, substitute with unsalted butter for a similar richness. For a healthier option, use coconut oil. Confirm you maintain the same quantity to preserve the dish’s texture and flavor balance.
Carrot Pudding
Equipment
- 1 Grater
- 1 large saucepan
- 1 Wooden spoon
- 1 measuring cup
- 1 Baking dish
Ingredients
- 500 grams Carrots grated
- 400 ml Milk
- 100 grams Sugar
- 50 grams Ghee
- 50 grams Cashew nuts chopped
- 50 grams Raisins
- 1 teaspoon Cardamom powder
Instructions
- Grate the carrots using a grater.
- Heat ghee in a large saucepan over medium heat.
- Add the grated carrots to the saucepan and sauté for 5 minutes.
- Pour milk into the saucepan with the carrots and bring to a boil.
- Reduce the heat and let it simmer until the milk is absorbed, stirring occasionally.
- Add sugar and cardamom powder, then stir well to combine.
- Continue to cook until the mixture thickens and leaves the sides of the pan.
- In a separate small pan, lightly fry the cashew nuts and raisins in a small amount of ghee.
- Add the fried cashew nuts and raisins to the carrot mixture and mix well.
- Transfer the mixture to a greased baking dish and let it rest for 10 minutes before serving.
Notes
