Carrot Pudding


  • Carrots
  • Fresh Cream
  • Milk
  • Sugar (preferably brown)
  • Cardamom (Elaichi)
  • Saffron (Kesar)
  • Pure Ghee or Unsalted Butter
  • Optional: Cinnamon (Dalchini) Powder, Dry Fruits (Cashews, Almonds)

Cooking Instructions:

  1. Shred Carrots
  2. In non-stick pan, add 2–3 spoons of pure ghee or unsalted butter
  3. Add Carrots
  4. Add Spices: Cardamom, Saffron, Cinnamon Powder
  5. Add sugar, milk and fresh cream
  6. Add crushed cashews and almonds for additional flavor
  7. Stir well
  8. Cook for 10–15 mins until carrots are soft and tender

Cooking Preparations:

  1. Shredded Carrots

2. Cooking Shredded Carrots in Milk, Cream and Butter

Final Dish: