Carrot Pudding/Dessert
Sweet and tasty carrot pudding, a delightful dessert from the Malabar and Kerala Muslim/Mappila cuisines.
Ingredients
- 4 units Carrot
- 0.75 cup Sugar
- 2 cups Whole Milk
- 50 grams China Grass
- 0.25 cup Condensed Milk
- 50 grams Cashew Nut (For garnish)
- 0.5 cup Water (For melting China grass)
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 - Kerala
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.
Indian
Carrot Upperi/Poriyal/Sabji
A simple and flavorful side dish made with carrots, onions, and spices, perfect to accompany rice or curry.
Instructions
- 1Peel the carrots and place them in a pressure cooker. Cook for 4 whistles, then allow the pressure to release naturally.
- 2Once the pressure is released, allow the carrots to cool. Grind the cooked carrots into a fine paste using a mixer grinder.
- 3In a pan over medium flame, combine 2 cups of whole milk, sugar, and condensed milk. Stir well and allow to cook.
- 4In another pan over low flame, add half a cup of water and 50 grams of China grass. Allow the China grass to melt completely.
- 5Once the China grass is melted, immediately transfer it to the cooking milk mixture and mix well.
- 6Add the prepared carrot paste to the milk mixture and stir thoroughly. Cook for an additional 5 minutes on medium flame, then turn off the heat.
- 7Transfer the mixture to a pudding tray and refrigerate for 3-4 hours. Garnish with grated carrot and cashew nuts before serving.
