Indian carrot and cardamom pudding


  • 1 tbsp butter or oil
  • 2 heaping cups grated carrots
  • 2 to 2.5 cups cashew milk or 2.5 cups almond milk mixed with ¼ cup raw cashews, or use soy milk or coconut milk to be nut free
  • A pinch of salt
  • 1 to 3 tbsp coconut sugar or other sugar or sweetener
  • ¼ tsp ground cardamom
  • A pinch of cinnamon
  • 3 tbsp chopped such as cashews, almonds, walnuts (raw or roasted)
  • A handful of dried fruits such as dates, raisins, figs
  • Chia seeds, pepitas, coconut, raisins to decorate


Heat the butter or oil in a pan over medium heat. Add the carrots and cook for 5 to 6 minutes, stirring occasionally.

Add the non-dairy milk and mix. Cook for 10 minutes.

Reduce heat to medium-low. Add salt, sugar, cardamom, cinnamon and mix. Add the nuts and dried fruit and mix. Carrots are sweetened by cooking, so you will have to add sugar at the beginning and little. Continue cooking partially covered for 5 to 15 minutes, depending on your desired consistency. Pudding thickens on cooling.

Serve hot or cold garnished with chia seeds, pepitas, dried fruit. It’s richer overnight, when the carrots have absorbed the flavors, spices, and milk to soften even more.

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