Sweet Carrot Pudding Recipe

Sweet carrot pudding is a traditional dessert dish served in many Indian restaurants. While the idea of a vegetable like carrot being used as a base for a dessert might offset you at first thought, those who have tried this carrot pudding recipe will tell you otherwise. Carrot pudding is a deliciously sweet dessert with only a slight hint and aroma of carrot taste. Definitely palatable. Once you try it, you’ll understand why it works.

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If you’ve ever tried a What’s Up Doc from Mother’s Market, it’s exactly the same deal. Carrots blended with delicious cream can turn what’s normally a plain vegetable taste into a delicious treat.

Sweet Carrot Pudding Recipe

Ingredients

Yield: 3 servings

carrot-pudding

  • 1/2 lb carrots
  • 1 cup milk
  • 2 cups sugar
  • 1/2 cup ghee (Indian clarified butter)
  • handful cashews
  • 1 tsp cardamom powder

Directions

  1. Finely grate the carrots.
  2. Melt a teaspoon of ghee and fry the cashews until they turn a golden brown color.
  3. Crush the cashews with the flat side of large blade.
  4. Boil the milk in a saucepan.
    • TIP: Use a thick pan so the milk does not burn.
  5. Once the milk is boiling, add the grated carrots and cook them for 10 min. The carrots must be soft and easily crushed.
  6. Add sugar and stir.
  7. Add the crushed cashews and ghee and stir until everything is well mixed.
  8. Add the cardamom powder and continue to stir.
  9. When the pudding feels loose when you stir, take it off the heat.
  10. Let the pudding cool, then chill in a refrigerator for 4 hours and serve.

Image/Flickr/meeware

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