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 CARROT PUDDING

Ingredients:

• Grated carrots - 500gm
• Milk - 3 cups
• Condensed milk - 1 tbsp
• Sugar - 1/2 cup
• Cardamom powder - 1/4 tsp
• Ghee - 2 tbsp (or) Unsalted  Butter
• Cashewnuts - 1 tbsp
• Pista - 1 tbsp
• Raisins - 1 tbsp
• Saffron - 1/4 tsp
• Fresh cream - 3 tbsp
• A pinch of salt

Method:

Preheat oven to 150 °C 

Add saffron to warm milk 2 tbsp  and let it to soak.

In a heavy large pan add grated carrots and milk boil them in a low flame. Keep stirring.

Spread cashewnuts and almonds on a baking sheet or baking tray and toast in oven, stirring nuts occasionally, for 5 to 6 minutes. Remove from oven and let cool.

Add sugar, cardamom powder, raisins, saffron mixture ,salt to carrot mixture and cook, stirring,until sugar dissolves until all liquid is absorbed, about30 minutes.

Add ghee or butter, stirring until combined.Cook stirring often, until pudding begins to pull away from sides of pan, 10 to 15 minutes.

Stir in three fourths of nuts,  and sprinkle with remaining nuts. Serve warm.