2 cups milk
1 cup fresh grated carrot (or coarsely ground carrot in food processor)
1/2 cup condensed milk
1/3 cup sugar(optional) ( I did not as the condensed milk gives enough sweetness)
2 tbsp Raisins/ sultanas
2 tbsp Cashew nuts
2 tbsp Ghee/clarified butter
2 tbsp unsalted chopped Pistachios
1/4 tsp crushed cardamom
In a small pan fry the cashew nuts and raisins in ghee till golden. Keep aside.
In a heavy-based pan, pour milk and stir over medium heat until it comes to boil.
Reduce the heat and add carrots. Simmer and stir occasionally until the carrot gets cooked.
Add condensed milk (you can add sugar at this point if required)and let it cook for 20 more minutes. When the pudding becomes thick and creamy add cardamom. Remove from heat and add fried cashew nuts and raisins. Garnish with pistachios and serve warm.
This goes to JFI- Carrots hosted by The Cooker.