Easiest Way to Make Tasty Carrot pudding


Carrot pudding. Carrot pudding is a dish traditional to a wide range of cultures around the world. It can be served either as a savoury pudding (as an accompaniment to a regular meal) or as a sweet dessert. Carrot Pudding. this link is to an external site that may or may not meet accessibility guidelines.

Combine flour, sugar and spices in a bowl. In a second bowl cream the butter. Carrot Pudding. this link is to an external site that may or may not meet accessibility guidelines. You can cook Carrot pudding using 6 ingredients and 5 steps. Here is how you achieve that.

Ingredients of Carrot pudding

  1. You need 1 kg of carrot.
  2. You need 1 kg of milk.
  3. You need 1 cup of sugar.
  4. You need 1/2 cup of Ghee.
  5. You need 2 of cardamom.
  6. Prepare 2 tbsp of dry fruit clipping.

It's a bright orange Indian carrot pudding that's absolutely decadent! Gajar ka Halwa (gajrela) is a delicious and rich carrot pudding made by cooking carrots with ghee, milk, sugar and a bit of. About this dessert: Indian Carrot Pudding is an simple dessert that resembles almost no dessert Carrots, grated very fine, are stewn in milk and honey until soft and creamy, and then spiced with the. Corn pudding and chicken pudding and tomato pudding, all savory and all delicious.

Carrot pudding step by step

  1. First wash the carrots and peel them thoroughly and grate them..
  2. Now add milk and carrots in a pan and cook on low flame till it thickens. Stir constantly so that it does not stick to the bottom..
  3. When the milk is completely dry,Add sugar to it and mix. When the sugar water dries completely, add ghee to it and cook it for 10 minutes..
  4. Finally put cardamom powder and dry fruit clipping and turn off the heat..
  5. Serve hot..

Carrot pudding with raisins, almonds, and cheddar cheese a perfect desert or midday snack. This pudding will leave you wanting for more! When we found this recipe in UPenn Ms. We also wanted to try a pudding simply because we've found so many of them in early modern recipe books. Shredded Carrots slow cooked with almond milk, roasted nuts and cardamom.