Carrot Pudding

Ingredients

Contains: milk, tree nuts (auto-detected from the ingredients and method; we can miss things, so check labels)

• 1-½ liter Full Cream Milk
• ¾ cups Ghee Or Clarified Butter
• 2 kilograms Shredded Carrots
• 2 Tablespoons Chopped Almonds (badam)
• 2 Tablespoons Chopped Cashew (Kaju)
• 2 Tablespoons Raisins (Kishmish)
• 2-½ cups Sugar
• 1 Tablespoon Cardamom (elaichi) Powder

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Heat the ghee in a large heavy pot over medium heat. Add the shredded carrots and cook, stirring often, for about 10 minutes until they soften slightly.

2. Pour in the milk, bring to a gentle simmer, and cook uncovered over medium heat, stirring often, for about 15 minutes until the carrots are very tender and the milk has reduced.

3. Stir in the sugar and cook for about 8 minutes, stirring, until the sugar dissolves and the mixture thickens into a pudding.

4. Meanwhile, toast the chopped almonds and cashews in a small dry pan over low heat for about 3 minutes, stirring, until lightly golden. Set aside.

5. Stir the raisins and cardamom powder into the pudding and cook for about 4 minutes more, stirring, until the raisins plump.

6. Serve the carrot pudding warm, topped with the toasted almonds and cashews.