Carrot pudding has always been a dish that feels like home. I remember cold winter evenings when the kitchen filled with the sweet smell of carrots slowly cooking in milk.
It was the kind of dessert that brought everyone around the table, waiting for that first warm spoonful.
This recipe for carrot pudding is simple, rich, and full of comforting flavors. It’s the kind of sweet treat that makes any day feel special.
Why You’ll Love Carrot Pudding Recipe
- Simple Ingredients
Everything you need is already in most kitchens, and the flavors come together beautifully. - Perfect Comfort Dessert
Warm, sweet, and full of nuts, this pudding is like a hug in a bowl. - Family Favorite
Both kids and adults love it, so it’s perfect for sharing after dinner or at gatherings. - Easy to Make
Just a few easy steps, and you’ll have a homemade dessert ready without fuss.
Ingredients For Carrot Pudding
Carrot: The star of the dish, bringing natural sweetness and color. Grated fresh carrots give the pudding its soft and rich base.
Ghee: Adds richness and depth, giving the pudding its traditional flavor and aroma.
Milk: Creates the creamy texture and helps cook the carrots until they are soft and tender.
Cardamom powder: A touch of spice that lifts the flavor and makes the dessert fragrant.
Raisins, Cashews, Almonds, Pistachios: These bring sweetness, crunch, and a lovely nutty bite to every spoonful.
Sugar: Balances the natural flavor of carrots and adds the perfect sweetness.
How to Make Carrot Pudding
Making carrot pudding is easier than it looks, and most of the magic happens slowly as the carrots cook in milk.
Just follow along, and you’ll have a warm, comforting dessert ready in no time.
1. Prepare the carrots; Peel and grate the carrots to make sure they cook evenly and blend smoothly with the milk.
2: Saute the carrots; Heat ghee in a pan, add the grated carrots, and saute for a few minutes until their color changes and the raw smell fades.
3: Cook with milk; Pour in the milk, cover, and let the carrots cook gently. Stir in between to keep them soft and creamy.
4: Sweeten and flavor; Once most of the milk is absorbed and ghee starts to show, add sugar, cardamom powder, and dry fruits. Mix well until the pudding turns rich and glossy.
5: Serve and enjoy; Turn off the heat and serve warm, garnished with a few extra nuts on top.
Tips & Variations
- If you prefer less sweetness, reduce the sugar slightly and let the carrots’ natural flavor shine.
- You can swap some of the milk with condensed milk for a richer, creamier taste.
- Toast the nuts lightly before adding them for extra crunch and flavor.
Serving & Storage Suggestions
Carrot pudding tastes best when served warm, fresh out of the pan.
It pairs beautifully with a cup of tea or coffee, and also makes a lovely after-dinner dessert.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Simply reheat gently before serving to bring back the warmth and aroma.
Final Thoughts
Making carrot pudding is more than just cooking.
It’s about creating a dessert that feels comforting and familiar. Whether you serve it on a special occasion or just on a cozy evening, this pudding will always bring smiles to the table.
I hope you’ll try it and enjoy every spoonful with your loved ones. And also read this, my favorite rice pudding recipe.
How To Make Carrot Pudding (Easy Recipe)
4
servings10
minutes40
minutes300
kcalA rich and comforting carrot pudding made with grated carrots, milk, ghee, sugar, and aromatic cardamom, finished with crunchy nuts and raisins. This classic Indian dessert is simple to prepare yet feels so special, perfect for celebrations or cozy family evenings.
Ingredients
6 cups fresh carrot
4 tablespoon ghee
4 cup milk
1/2 teaspoon cardamom powder
1/2 cup raisins
1/2 cup unsalted chopped cashews
1/2 cup chopped almonds
1/2 cup chopped pistachios
1/2 sugar
Directions
- Peel and grate the carrots.
- Heat ghee in a pan, add grated carrots, and sauté for 8–10 minutes until they change color.
- Pour in the milk, cover, and cook on low-medium flame for 8–10 minutes, stirring in between.
- Let the carrots absorb most of the milk until ghee starts to release.
- Add sugar and cook for another 5–6 minutes, stirring well.
- Mix in dry fruits and cardamom powder, then switch off the flame.
- Serve warm, garnished with extra nuts if you like.
Notes
- Serving Size: Best enjoyed warm, but you can also refrigerate and serve chilled.
- Cook Time: Slow cooking brings out the natural sweetness of carrots and makes the pudding rich in flavor.
- Nuts & Raisins: Adjust the quantity or variety of nuts as you like. Cashews, almonds, and pistachios add texture and taste.
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