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Carrot Pudding

Ready in 55 mins

Recipe by Mamtha Sunil Kumar 

Carrot Pudding is a really tasty dessert made from fresh grated carrots and rice. A dish that has many variants this one is from the northern part of India. This dish is also considered auspicious and offered to the god in the Hindu religion at festivals.

Preparation Time

10 Minutes

Cooking Time

45 Minutes

Ingredients for Carrot Pudding

If you are not familiar with any ingredients, please check our International Cooking Terms page.

Currently displaying quantities in US Imperial Measurements

To serve 8:

2 pints milk
2 tablespoons long grain rice
1 lb carrots
3½ oz granulated sugar
2 tablespoons blanched almonds
½ teaspoon ground cardamom
2 fl oz double cream (heavy cream)
1½ oz chopped pistachios

How to Cook Carrot Pudding

  1. Peel and grate the carrots (you should have about 2 cups in USA measurements). In a large heavy saucepan, combine the milk and rice and bring to a boil over moderate heat, stirring frequently. Reduce the heat and cook uncovered on a low heat for 20 minutes.
  2. Add the grated carrots and continue cooking for 15 minutes, stirring frequently. Add the sugar and almonds and cook an additional 10 minutes over a medium heat until the mixture begins to stick to the bottom of the pan. Remove from the heat and allow it to cool to room temperature. Stir in the cardamom and cream and then freeze the mixture. Defrost a little before serving, sprinkle a few chopped pistachios over the top and serve well chilled.
MAMTHA SUNIL KUMAR'S HOT TIP:
The pudding should have a consistency slightly thinner than rice pudding, but it should not be runny. Add a little milk if it is too thick.