An all time favourite northern Indian pudding which can be served warm or chilled. This version is from Manju Malhi’s ” India with Passion”
Ingredients
- 3 green cardamons seeds crushed, outer cases discarded
- 1 tsp unsalted butter or ghee
- 200 g carrots peeled and finely grated
- 300 ml full fat milk
- 2 tbsps demerara sugar
- 12 blanched almonds coarsely chopped
- 20 g sultanas
- a few strands saffron soaked in 1 tbsp warm milk
Servings:
Instructions
- Melt the butter or ghee in a heavy based pan. Add the carrots and stir over a gentle heat for a couple of minutes.
- Pour in the milk and cook over a medium heat, stirring occasionally, for 15 minutes or until the mixture becomes thicker than double cream and slightly firm.
- Add the sugar, half the almonds, the cardamon seeds and sultanas. Spoon into a serving bowl and pour over he saffron milk. Garnish with the remaining chopped almonds and serve.
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