Introduction:
Carrot ka pudding is a famous and traditional South Asian dessert that is especially enjoyed during the winter season. This sweet dish is known for its rich and creamy texture, and the natural sweetness of carrots combined with milk, ghee, and dry fruits makes it absolutely delicious.
It is a must have during weddings, family gatherings and festive occasions. In North India and Punjab, this pudding is a beloved winter favorite. The best part about this recipe is that it's easy to make at home. You only need a few basic ingredients fresh red carrots, full-cream milk, a little ghee, sugar, and, if possible, khoya (mawa) to enhance the flavor even more.
Ingredients:
• Fresh red carrots (firm and tender ) 4 cups (grated)
• Full cream milk 1 litre
• Ghee (clarified butter) 2 tablespoons
• Sugar 1/2 cups or as per taste
• Green cardamom powder 1/2 teaspoon
• Food color 1/2 teaspoon
• Khoya (mawa) 1/2 cup (optional but recommended for a richer taste)
• Almond, cashew, pistachios(finely chopped) for garnish
Method:
1. Prepare the carrots:
First, wash the carrots thoroughly, peel them, and grate them finely. Using fresh red carrots gives the best taste. Once grated, set them aside.
2. Boil the milk and the carrots:
Take a heavy- bottomed pan or a non-stick kadhai, pour in the milk, and let it come to a boil over medium heat. Once the milk starts boiling, add the grated carrots. Cook this mixture on a low flame, stirring occasionally. It takes about 20 to 30 minutes for the milk to be fully absorbed by the carrots.
3. Add ghee and saute:
When the milk is almost dry and the carrots have softened, add 2 tablespoons of ghee. Now saute the mixture for about 5 to 7 minutes. The carrots will start turning golden and release lovely aroma.
4. Add sugar and khoya:
Now add 1/2 cup sugar or as per your taste. After adding sugar, the mixture might become slightly watery again, but keep cooking for another 5 to 10 minutes until it dries up. If you have Khoya, add it at this stage it will make the pudding creamier and richer. Mix everything well.
5. Add cardamom and garnish:
Now sprinkle in 1/2 food color 1/2 teaspoon of cardamon powder to infuse the pudding with a fragrant aroma. Finally, add sliced almonds, cashews, and pistachios.
Mix them in gently. Your pudding is now ready to serve.
Tips:
1. Always use fresh, red and firm carrots they give the best flavor and texture.
2. If you prefer a less sweet pudding, reduce the sugar slightly, as carrots naturally have some sweetness.
3. You can also add raisins or saffron for extra richness.
4. Grate the carrots finely so they cook faster.
5. Khoya is optional, but it makes the pudding more creamy and tasty.
6. The pudding can be stored in the fridge for up to 5 days.
7. While reheating, add a little milk to make it soft again.
8. Saute with ghee adds richness and aroma. When the milk is almost absorbed, add ghee and saute for 5 to 7 minutes.
9. Serve warm and sprinkle chopped nuts on top for better preparation and taste.
Conclusion:
Carrot pudding at that can be enjoyed in any season, but it's even more delicious during winter. The aroma of warm pudding and the taste of ghee make every bite special. This recipe uses simple ingredients: milk, ghee, carrots, and khoya combine to create a rich and creamy pudding. If you cook it patiently over a slow flame, its taste and texture will be perfect. Chopped dry fruits give this pudding an even more royal touch. Whether it's a festival, a family dinner, or a special guest, carrot pudding is the best.
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