Photo by Wil Fernandez

Carrot Pudding

From the article ‘Indian Feast’ by Laura Booras in the Fall 2017 issue. For a link to the article and all the recipes in this menu, go to Global Local Cuisine.


This dish for Carrot Pudding can be a little hard to predict—depending on the carrots, you might need a little more milk. If you notice it getting too dry, add another ½ cup. But the flavors are so unique. Since it’s not overly sweet, it’s a wonderful way to finish an Indian meal.

Makes 4–6 servings

1 pound carrots, grated

3 cups whole milk

1 stick butter

¾ cup sugar

8 green cardamom pods

Pinch of salt

⅓ cup shelled pistachios

In a saucepan, combine the carrots and milk. Bring to a boil, stirring constantly, then reduce heat to medium and cook for about an hour, until thick. Make sure the heat does not get too high so that the milk doesn’t stick to the bottom of the pan.

Add the butter, sugar, cardamom pods and salt, then cook until the mixture is thick, about 30 minutes more. Remove the cardamom seeds and refrigerate—serve cool and topped with pistachios. This is best made the day before so that the flavors have time to integrate.

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Fall 2017

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