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Sweet Carrot Pudding

sweet carrot pudding Dessert
Sweet Carrot Pudding
  • Prep 10 min
  • Total 40 min
  • Ingredients 7
  • Servings 4

I have always found many similarities between the flavors of Indian cooking and those I grew up tasting in my Mami’s cocina. Cilantro, garlic and onions are central to the savory dishes and cinnamon, cloves and condensed milk can be found in many of the desserts. I was pleasantly surprised- maybe you are too! This recipe was inspired by a carrot dessert that I tried at an Indian restaurant that reminded me of Mami’s arroz con leche. I was able to easily recreate the flavors because they feature prominently in my childhood memories. If your family enjoys carrots, you’ll love them cooked in this sweet, creamy mixture. Eat it warm or cold, whichever you prefer. MORE + LESS -

Ingredients

3
cups grated carrots
1
cup water
2
cardamom seeds
2
teaspoons vanilla
1/4
cup evaporated milk
1/2
cups sweetened condensed milk
1/4
cup chopped cashews, if desired

Directions

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  • 1
    In a 2-qt saucepot, combine water, cardamom and vanilla, bringing to a boil over low heat. Once water has boiled, stir in carrots, then cover. Cook covered for 10 minutes.
  • 2
    After 10 minutes, uncover saucepot and stir in evaporated and sweetened condensed milk. Cook uncovered, stirring occasionally, until most of the liquid is absorbed, about 20 minutes.
  • 3
    Remove from heat and stir in the chopped cashews, if desired. Get your spoon ready and… eat!

Expert Tips

  • You can save time by grating the carrots in a food processor instead of by hand.
  • Raisins are another great addition. Add them in addition to or instead of the cashews. Stir in 1/4 cup when you add the milk so that they can rehydrate.

Nutrition Information

No nutrition information available for this recipe
More About This Recipe
  • I have always found many similarities between the flavors of Indian cooking and those I grew up tasting in my Mami’s cocina. Cilantro, garlic and onions are central to the savory dishes and cinnamon, cloves and condensed milk can be found in many of the desserts. I was pleasantly surprised- maybe you are too! This recipe was inspired by a carrot dessert that I tried at an Indian restaurant that reminded me of Mami’s arroz con leche. I was able to easily recreate the flavors because they feature prominently in my childhood memories. If your family enjoys carrots, you’ll love them cooked in this sweet, creamy mixture. Eat it warm or cold, whichever you prefer.

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