Carrot Custard Pudding Recipe
Carrot Custard Pudding is a delectable and easy-to-make dessert that brings together the smooth richness of custard with the natural sweetness of carrots. With a mild, creamy texture and a subtly sweet flavor, this pudding offers a delightful twist on traditional custard. Perfect for those moments when you crave something light yet indulgent, this treat is sure to impress both the young and the young at heart. Paired with the right meal, it makes a wonderful conclusion to any Indian feast.
Ingredients
| Ingredient | Quantity |
|---|---|
| Milk | 3 cups |
| Carrot (Gajjar) | 1, grated |
| Custard powder | 3 tablespoons |
| Sugar | 3 tablespoons |
Preparation Time
- 10 minutes
Cooking Time
- 15 minutes
Total Time
- 25 minutes (plus 1 hour cooling time)
Instructions
-
Prepare the Carrots:
Start by washing the carrot thoroughly, peeling the skin, and then grating it finely. Set aside. -
Make the Custard Mixture:
Take the custard powder in a small bowl. Add about 6 tablespoons of milk to it and whisk until it forms a smooth paste, free of lumps. Set aside for later use. -
Boil the Milk:
In a medium-sized pan, heat the remaining 3 cups of milk over medium heat. Bring the milk to a boil, stirring occasionally to prevent it from burning. -
Cook the Carrots:
Once the milk begins to boil, reduce the heat to low and add the grated carrots. Stir well to ensure the carrots are evenly distributed in the milk. Cook for 5 to 10 minutes, allowing the carrots to soften and infuse their flavor into the milk. -
Add Sugar and Custard Mixture:
Add the sugar and the custard mixture (prepared in step 2) into the milk and carrot mixture. Stir constantly to avoid lumps. Continue cooking on medium heat for another 5-7 minutes until the custard thickens slightly and becomes creamy. -
Cool and Refrigerate:
Once the custard has thickened, turn off the flame. Allow the pudding to cool to room temperature, then refrigerate for at least 1 hour to allow the flavors to meld and the pudding to set. -
Serve:
After the pudding has chilled, transfer it to serving bowls. For an extra touch of flavor and crunch, garnish with chopped nuts of your choice—cashews, almonds, or pistachios work beautifully.
Serving Suggestions
Carrot Custard Pudding makes a perfect dessert after a traditional Indian meal. Try serving it alongside a flavorful Aloo Ki Sabzi (potato curry), refreshing Boondi Ka Raita, and hot Puri (fried bread) for a complete and satisfying feast.
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | Approx. 180 kcal |
| Protein | 4 g |
| Carbohydrates | 35 g |
| Sugars | 20 g |
| Fat | 3 g |
| Fiber | 2 g |
Notes
- For a richer flavor, you can substitute regular milk with full-fat milk or add a tablespoon of ghee (clarified butter) while cooking the carrots.
- If you prefer a smoother texture, you can blend the pudding once it’s cooled and before refrigerating.
- You can adjust the sweetness based on your preference by adding more or less sugar.
This Carrot Custard Pudding is not just a treat for the taste buds, but also a healthy way to incorporate vegetables into your dessert. A beloved dish in Indian households, this pudding is both comforting and satisfying. Perfect for any occasion, it’s an easy recipe that’s bound to become a favorite!
Enjoy this delightful, creamy dessert, and let it brighten up your day!
