Carrot Pudding Recipe

(Gajjar Kheer)

Ingredients :

250 g

4 cups

1/2 cup

2 tablespoons

1/8 teaspoon

Carrots

Milk

Sugar

Ground almonds

Ground cardamom

Pinch of saffron strands

• Wash and scrape the carrots and grate them coarsely.

• In a large heavy saucepan, bring milk to the boil.

• Then take out 2 tablespoons of the boiling milk and soak the saffron strands in it.

• Add the grated carrots to the boiling milk and cook until carrots are soft and the mixture has thickened.

• This takes about 30 minutes or longer.

• Add sugar, almonds, cardamom and the saffron soaking in the milk.

• Stir until sugar dissolves.

• Then cook, stirring occasionally until the mixture is the consistency of a creamy rice pudding.

• Serve warm or cold.