If I learned one thing in India, it was how to eat spicy food like it was nobody's business.
Just kidding! My tolerance for spice did go up a lot while I was in India, but the trip was an intense learning experience, and the heat of my food was one of the last things on my mind. I was thirteen when my dad and I landed in New Delhi, and I learned within hours of landing in the city to watch my step! Cow dung (and who knows what else) is everywhere.
Indian Carrot Pudding is an simple dessert that's vegan, paleo, and grain-free! It's light and healthy, but is satisfyingly tasty. If carrot cake were pudding!
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
Wash and shred the carrots. Pour milks into a sauce pan and bring to a simmer. Add the carrots to the sauce pan, continuing to simmer for 20 minutes. (I do not recommend leaving the room - boiling milk likes to slowly build moment and eventually over boil...Not that I know from experience or anything.)
After the milk begins to thicken and take on an orange color from the carrots, add the butter, ghee, or coconut oil to the pot along with the honey. Stir until the butter has melted, and then add the cardamom, ginger, cinnamon, cloves, and salt. Toss in the raisins. Stir to combine, and continue to simmer for 5 more minutes.
Add the star anise to the pudding, and simmer for 5 more minutes, or until more of the milk has evaporated and the carrots are very soft.
Toast the cashews in an oven at 350F until golden.
Remove the pudding from the heat. Remove and discard the star anise, or use it as a garnish. Serve the pudding warm. Top with cashews.
Our recipes are created using Paleo, Primal and Gluten-free guidelines. Learn more about our diet and lifestyle at www.primalpalate.com.