Carrot & Cashew Pudding
From Vegetarian Cuisine from South India
This not-too-sweet pudding is rich and creamy, and has a beautiful saffron color from the carrots.
Prep Time
45 minutes
Cook Time
30 minutes
Yield
4 Servings
Ingredients
1⁄2 cup sugar
1⁄2 cup cashews
7 cups milk
2 tablespoons butter
1 1⁄2 cups carrot
6 cardamom pods
Instructions
Soak the cashews in 1 cup warm milk for 30 minutes. In the meantime, place the extra 6 cups milk in a heavy saucepan. Bring to a boil, stirring continuously. Keep stirring and simmer until the milk reduces to half its original quantity.
In the meantime, heat 2 Tbs. butter or ghee in a heavy frying pan or skillet. Add the grated carrot and sauté for 5 minutes.
Place sautéed carrot and soaked cashew nuts in a blender or food processor. Blend ingredients to a coarse paste. Add this paste to the boiling milk. Stir well.
Add the sugar and simmer until thoroughly blended. Last, add the crushed cardamoms.
Serve at room temperature or chilled (the pudding thickens as it cools).