Carrot Pudding

Carrot Pudding

czwartek, 30 stycznia 2014

Carrot Pudding

Time: 1 hrs

Ingredients

• 2 lbs carrots
• 3 cups whole milk
• 1 tablespoon unsalted butter
• 1/2 cup condensed milk
• 6 tablespoons sugar
• 5 -6 cashew nuts
• 10 raisins
• 1 teaspoon cardamom powder

Directions

• 1 wash the carrots very nicely, wipe the water off and grate them in a medium sized grater.
• 2 take a wok or pan, put in the butter and melt it.
• 3 as the butter melts, put in the grated carrot.
• 4 Just fry it for 5 minutes.
• 5 Pour all the milk into the pan.
• 6 let it cook over medium heat.
• 7 keep stirring it frequently.
• 8 after about 45 minutes it will get thickened into thick consistency, like a paste.
• 9 You can keep the measure of consistency according to your like.
• 10 If you make it more thick cook for some more time.
• 11 After thickened to desired consistency, mix in the condensed milk and cook for 5 minutes.
• 12 Switch off the gas.
• 13 In another pan roast the raisins and cashew in a little butter.
• 14 mix the raisins and cashews into the pudding.
• 15 Allow it to cool.
• 16 when it comes to the room temperature mix in the cardamum powder.
• 17 serve cool.