Easiest Way to Prepare Yummy Yummy Carrot milk pudding Recipe

Carrot milk pudding. To begin making the Carrot Badam Kheer recipe, we will get the almonds ready. Soak the almonds in warm water for about half an hour. Shredded Carrots slow cooked with almond milk, roasted nuts and cardamom.

Carrot milk pudding In this vegan carrot halwa recipe, almond milk is used to make the halwa. the method of making this recipe is. When the carrots is fully done add the condensed milk, sugar and elaichi powder. Stir constantly and simmer until the mixture becomes dry. You can cook Carrot milk pudding using 7 ingredients and 13 steps. Here is how you achieve it.

Ingredients of Carrot milk pudding

  1. Prepare 1 cup of grated carrot.
  2. You need 2 cups of milk.
  3. It's 1/3 cup of sugar or as per taste.
  4. Prepare 2 tablespoon of custard powder.
  5. It's 2 tablespoon of ghee.
  6. Prepare 1/4 teaspoon of cardamom powder.
  7. Prepare as needed of cashew nuts.

Finally add ghee and fried cashew nuts and raisins. 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. Carrot pudding is a dish traditional to a wide range of cultures around the world.

Carrot milk pudding step by step

  1. In a pan heat ghee.
  2. Add grated carrot and saute for 2-3 minutes..
  3. Add sugar and mix well..
  4. Add cashew nuts pieces..
  5. Stir continuously.
  6. Cook till all watery part evaporates..
  7. Add 1&1/2 cup milk and mix it..
  8. Cook for couple of minutes..
  9. Now mix custard powder in 1/2 cup milk. Lump should not be form..
  10. Add this custard milk into and stir continuously..
  11. Cook till mixture becomes thick..
  12. Add cardamom powder and off the flame..
  13. Cool down and refrigerate for 2-3 hrs. Enjoy..

It can be served either as a savoury pudding (as an accompaniment to a regular meal) or as a sweet dessert. Pour the milk into a large, heavy-based saucepan. Place over medium heat and stir as it comes to the boil. Reduce the heat to low and leave until the milk reduces to about half its original volume. This recipe has been in my family for at least three generations, passed down from my Canadian grandmother.

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