Carrot Cake/Carrot Pola
This is a delightful dessert/cake for sweet lovers, combining the natural sweetness of carrots with the richness of condensed milk and the aroma of cardamom.
Ingredients
- 3 medium Carrot (Medium sized carrot)
- 4 large Egg
- 6 tablespoons Sugar
- 0.5 cup Condensed Milk
- 0.5 cup Whole Milk
- 1 teaspoon Cardamom Powder
- 5 pieces Cashew Nuts
- 5 pieces Raisins
- 3 tablespoons Ghee
- 4 tablespoons All Purpose Flour
More recipes using Carrot
Indian - Kerala
Carrot Kheer/Carrot Payasam
A very special sweet milk made of carrot, offering a delightful blend of flavors from carrots, milk, and cardamom, enriched with ghee and almonds.
Indian - Malabar cuisine
Carrot Pudding/Dessert
Sweet and tasty carrot pudding, a delightful dessert from the Malabar and Kerala Muslim/Mappila cuisines.
Indian
Carrot Upperi/Poriyal/Sabji
A simple and flavorful side dish made with carrots, onions, and spices, perfect to accompany rice or curry.
Instructions
- 1Place the peeled and washed carrots in a pressure cooker, add water, and cook for 3 whistles. Alternatively, cook on medium flame for 10 minutes if not using a pressure cooker.
- 2Allow the cooked carrots to cool, then grind them into a fine paste using a mixer grinder.
- 3In a bowl, combine the eggs, sugar, cardamom powder, whole milk, and condensed milk. Mix thoroughly.
- 4Add the all-purpose flour to the wet mixture and combine well to form a smooth batter.
- 5Mix the carrot paste into the batter until fully incorporated.
- 6Heat a pan over low flame and spread ghee inside. Pour the carrot-egg mixture into the pan and sprinkle cashews and raisins on top.
- 7Cover the pan and cook on low flame for 20 minutes until the cake is set.
