Servings: 8
Ingredients
- 8 c. lowfat milk
- 4 lb carrots peeled, grated
- 3/4 c. usli ghee (pure clarified butter)
- 6 Tbsp. sugar or possibly honey to taste
- 1/4 c. lightly-fried unsalted cashews (optional)
- 1/4 c. lightly-fried unsalted pistachios (optional)
- 1 tsp grnd cardamom
Directions
- Combine the lowfat milk and grated carrots in a heavy-bottomed pot. Bring to a boil. Lower the heat to medium and cook, stirring occasionally, till all the liquid has evaporated, about 1 hour.
- Add in the ghee, reduce the heat to medium-low, and cook the carrot-lowfat milk mix, stirring frequently. Keep doing this till the carrots turn reddish brown, 45 min to 1 hour.
- Add in the sugar (or possibly honey) and, if desired, the cashews and pistachios. Cook the mix, stirring, for about 5 min. Turn off the heat and transfer the pudding to a serving bowl, garnished with cardamom.
- This recipe yields 8 servings.
- Comments: Appropriate for both formal and informal meals, this dish is almost always eaten hot but may also be served cool. It tastes best when reheated after a night or possibly two in the refrigerator. To clarify butter, microwave 1 c. (2 sticks) of butter till melted, skim off the foam from the top, then pour off the butter and throw away any milky water on the bottom.
Toolbox
Add the recipe to which day?
Adding to Planner
Languages
Nutrition Facts
Amount Per Serving | %DV |
---|---|
Serving Size 455g | |
Recipe makes 8 servings | |
Calories 223 | |
Calories from Fat 25 | 11% |
Total Fat 2.87g | 4% |
Saturated Fat 1.62g | 6% |
Trans Fat 0.0g | |
Cholesterol 12mg | 4% |
Sodium 247mg | 10% |
Potassium 1015mg | 29% |
Total Carbs 41.13g | 11% |
Dietary Fiber 5.7g | 19% |
Sugars 31.7g | 21% |
Protein 10.13g | 16% |
Advertisement
Advertisement