Rich Carrot Pudding In Almond Milk

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Almond Milk/Whole Cream Milk : 2 cup
Grated Carrots : 1 cup
Cardamom powder: 1 tsp
Fresh cream or condensed milk : 1/2 cup
Sugar: half cup or to taste (NOTE : DON'T ADD SUGAR IF USING CONDENSED MILK)
Pistachio, Almonds : 10-12 finely sliced
Saffron : Few Strands


In a heavy bottomed pan, take 2 cups of almond milk or whole cream milk.
Bring it to boil.
Wash and grate carrots, add it to the boiling milk.
Let it simmer on high heat for 15-20 minutes until carrots are done. Keep Stirring.
Let the mix cool and blend into smooth puree in a blender.
Put it on low heat again and add cardamom powder, cream, sugar.
Stir the pudding for another 10 minutes and garnish with saffron or chopped nuts.
It can be served hot or cold as desired.