Carrot Pudding March 03 2014
Today is a snowy day in Washington, DC, and I am working from home. I woke up early this morning, and I made Carrot Pudding. Carrots taste better in winter, and hence I always try to make this recipe as much as I can in winter.
3 Tablespoons ghee
4 cups grated carrots
2 cups whole milk
2/3 cup white granulated sugar
1/2 cup golden raisins
1/2 roasted cashew nuts, each split into two
1/2 teaspoon ground green cardamom
In a 3 qt sauce pan over medium heat, melt ghee.
Add carrots and mix well so that ghee gets coated on all carrots.
Cook for 10 minutes, stir every minute. Meanwhile, in a microwavable bowl, heat milk.
Add hot milk to the carrots and bring it to a boil. Lower heat to low and cook for 30 minutes, stirring every 5 minutes.
Add cardamom, sugar, raisins, cashew nuts and mix. Cook for another 10 minutes, stir every 2-3 minutes. Serve warm.