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–+ servings
carrot based dessert recipe

Carrot Pudding

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Prep Time 15 minutes
Cook Time 45 minutes
Resting Time 10 minutes
Total Time 1 hour 10 minutes
Course Dessert
Cuisine Indian
Servings 4 servings

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

For a richer flavor, you can use full-fat milk or add a splash of cream. Make sure to stir the mixture frequently to prevent it from sticking to the bottom of the pan and use fresh carrots for the best taste and texture. Adjust the amount of sugar to your preference and feel free to add other dried fruits or nuts for added texture.
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