Indian Carrot Pudding

Serves 4

2 tablespoons ghee
6-8 broken cashew nuts
10-12 raisins
2 1/2 pound carrots, peeled and grated
1 3/4 pint milk
3 ounces sugar
few drops of vanilla essence
pistachio slivers, to decorate

Heat the ghee in a pan and fry the cashew nuts and raisins over a low to medium heat. When they begin to color add the grated carrots and sauté for about 5 minutes until the carrots are soft. Add the milk and bring to a boil, stirring well.

when the milk begins to boil, add the sugar. Reduce the heat to a simmer and cook for 15 to 20 minutes, by which time the milk will have reduced and the carrots turned mushy. Add the vanilla essence, turn off the heat and mix well. Serve either hot or cold, decorated with pistachio slivers.

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