Tuesday, June 15, 2010

Carrot Pudding - Gajar Ki Kheer

4 cups milk (soy or cow’s)
2 tbls rice
2 cups finely grated carrots, firmly packed
1/2 cup brown sugar
2 tbls almond meal (or finely grated almonds)
1/2 tsp ground cardamom (or ground cinnamon)
1 tsp rose water (optional)
2 tbls ghee (or butter)
15 almonds, chopped and roasted

Combine milk, rice, carrot and sugar in a saucepan and bring to a boil. Reduce the heat and cook uncovered for 35 minutes, stirring frequently. Add cinnamon and butter, mix well and remove from heat. Mix in rose water and pour the pudding into a molds or serving glasses. I used a flexible silicone molds. Refrigerate for 4 hours. Sprinkle with chopped, roasted almonds before serving.
Serves 4 to 6

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