Hello there, you!Â Wishing you a happy & healthy Tuesday morning.Â
On the snack menu for today we have a very interesting recipe from Pakistan, Carrot Pudding.Â It’s a little sweet & a little spicy, which works out perfectly.Â Enjoy!
- 1 quart whole milk
- 1/4 cup basmati rice
- 1 pound carrots, scrubbed and grated
- 1/2 cup sugar
- 3/4 tsp ground cardamom
- 1/2 cup golden raisins
- 1/4 cup shelled pistachios
Pour milk into a sauce pan and add rice â€” soak for 30 minutes.
Add carrots, sugar and cardamom to the milk and rice. Bring to a boil. Reduce heat and simmer uncovered for 1 1/2 hours, stirring occasionally. Taste. Add more sugar if desired. An immersion blender can be used if you want a creamier texture. (Mine was pretty creamy just from the cooking). Finally, add the raisins and cook for 30 minutes longer.
When pudding is done, transfer to a serving dish or individual bowls. Garnish the top with the pistachios and more raisins & enjoy!