4 cup milk
2 tablespoon basmati rice
1 lb carrots; peeled and minced
1/3 cup sugar
1/4 cup blanched almonds or blanched pistac; hios, chopped
1/4 teaspoon ground cardamom
1/4 cup heavy cream or coconut milk
1 teaspoon rosewater
1 silver and/or gold leaf slivers, to; garnish
Directions: How to Cook Indian Carrot Pudding
In a heavy saucepan, place the milk over medium high heat, and bring to a boil. Sprinkle the rice into the boiling milk, stirring constantly for several minutes to keep the rice from settling on the bottom of the pan. Reduce the heat to medium-low and cook the rice at a gentle boil until the milk is reduced by half and the rice is tender, about 20 minutes, stirring often to prevent a skin from forming on the surface of the milk.
Stir the carrots into the milk-rice mixture and continue cooking until the carrots are tender and the mixture is reduced to a thick sauce, about 15 minutes; stir frequently to prevent scorching on the bottom.
Stir the sugar, about two-thirds of the almonds or pistachios, and the cardamom into the pudding and cook, stirring constantly, until the mixture begins to stick to the pan bottom, about 10 minutes. Remove from the heat, spoon into a bowl, and let cool to room temperature.
Stir 1/4 cup of the cream or coconut milk and the rosewater into the pudding. Cover tightly with plastic wrap or aluminum foil and chill for at least 3 hours.
Shortly before serving, remove from the refrigerator and check consistency; it should be a bit thinner than traditional rice pudding. If it seems too thick, stir in a little more cream or coconut milk. Spoon into individual bowls and sprinkle with the remaining almonds or pistachios and the silver and/or gold leaf (if used).
NOTES : "In India, puddings like this are adorned for special occasions with slivers of tissue-thin silver leaf or gold leaf. These inert metals are edible and may be purchased at art-supply stores and some fancy-food shops." Recipe by: James McNair's Custards, Mousses and Puddings
Recent comments on this recipe:
| LaRee Holcomb writes:|
Very good. Needs to specify milk(skim, whole) It took a lot longer to cook than noted. May have been due to skim milk. Worth the wait.
Posted on 31 Aug 2008, 19:35 ET
| carrie writes:|
Here is an easier and quicker recipe:
6 carrots (shredded)
2 C half n half
1/2 c brown sugar
1/2 c Golden Raisens
1/4 c butter or margerine
1/2 t cardamom
1/4 t salt
1/4 c almonds, slivered
heat carrots and half n half to boil, simmer about 45 min. Stir in everything else but almonds... cook low about 15 min. Garnish with almonds :)
Posted on 09 Oct 2010, 09:28 ET
| nivram writes:|
really beautiful dish throughly enjoyed making it,and most of all eating it 10/10
Posted on 25 May 2011, 10:11 ET
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