Carrot Dessert Pudding
Indulge in the rich, comforting flavors of Carrot Dessert Pudding, a delightful treat that combines the natural sweetness of grated carrots with creamy whole milk and aromatic cardamom. This luscious pudding is slow-cooked to perfection, allowing the carrots to soften and meld seamlessly with the milk, while a touch of sugar and a hint of cardamom elevate its flavor profile. Toasted nuts and plump raisins add a delightful crunch and bursts of sweetness, making every bite truly satisfying. Perfectly customizable with an optional cornstarch thickener, this dessert can be served warm for a cozy treat or chilled for a refreshing finale. Ideal for festive occasions or everyday indulgence, this carrot pudding recipe is easy to prepare and sure to impress!
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Recipe Information
Ingredients
- 4 medium-sized Carrots
- 3 cups Whole milk
- 1/2 cup Sugar
- 2 tablespoons Unsalted butter
- 1/2 teaspoon Cardamom powder
- 2 tablespoons Chopped nuts (almonds, pistachios, or cashews)
- 2 tablespoons Raisins
- 1 teaspoon Cornstarch (optional, for thickening)
- 1 tablespoon Water (to dissolve cornstarch)
Instructions
Wash, peel, and grate the carrots using a fine grater. Set them aside.
In a heavy-bottomed saucepan, heat the unsalted butter over medium heat until melted.
Add the grated carrots to the pan and sauté for 5-7 minutes until they are slightly softened and their raw smell fades.
Pour in the whole milk and bring the mixture to a gentle boil. Once boiling, reduce the heat to low and simmer, stirring occasionally, for 20-25 minutes until the milk reduces and thickens. The carrots should be fully cooked and well incorporated into the milk.
Stir in the sugar and cardamom powder, and cook for another 5 minutes, ensuring the sugar dissolves completely.
If you prefer a thicker pudding, dissolve the cornstarch in the water and add it to the pudding while stirring. Cook for 2-3 additional minutes until the mixture thickens further.
In a small skillet, toast the chopped nuts and raisins for 1-2 minutes over low heat until fragrant. Add them to the pudding and mix well.
Remove the pudding from the heat and let it cool slightly. Serve warm or chilled, garnished with additional nuts if desired.
Nutrition Facts
Calories |
1339 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 55.5 g | 71% | |
| Saturated Fat | 28.5 g | 142% | |
| Polyunsaturated Fat | 1.1 g | ||
| Cholesterol | 150 mg | 50% | |
| Sodium | 474 mg | 21% | |
| Total Carbohydrate | 187.7 g | 68% | |
| Dietary Fiber | 10.6 g | 38% | |
| Total Sugars | 166.7 g | ||
| Protein | 30.2 g | 60% | |
| Vitamin D | 8.1 mcg | 40% | |
| Calcium | 1032 mg | 79% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 2277 mg | 48% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
