Indian Carrot Pudding | Primal Palate

Indian Carrot Pudding – Gajar Ka Hawla

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!

5 minutes

30 minutes

Difficulty

Show nutritional information

This is our estimate based on online research.
Calories:	320
Fat:	22 g
Carbohydrates:	27 g
Protein:	3 g
Calculated per serving.

by forageddish

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Serves: 4

Ingredients

1.5 cup 1.5 cup 1.5 cup Almond Milk
1 cup 1 cup 1 cup Coconut Milk, full fat
5 whole 5 whole 5 whole Carrots, 7-10 inches long each
1 Tbsp 1 Tbsp 1 Tbsp Butter, Unsalted
2 Tbsp 2 Tbsp 2 Tbsp Honey, Raw
.5 tsp .5 tsp .5 tsp Cardamom Seed, ground
.5 tsp .5 tsp .5 tsp Ginger, ground
0.062 tsp 0.062 tsp 0.062 tsp Cinnamon, ground
.062 tsp .062 tsp .062 tsp Cloves, ground
1 pinch 1 pinch 1 pinch Sea Salt
1 whole 1 whole 1 whole Star Anise, Whole
.25 cup .25 cup .25 cup Raisins
0.25 cup 0.25 cup 0.25 cup Cashews, raw

Process

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.