Indian Carrot Pudding
2
YIELD
15 minutes
PREP TIME
15 minutes
BAKE TIME
30 minutes
TOTAL TIME
Ingredients
• 2 cups grated carrots (about 3 carrots)
• ½ tbsp coconut oil
• 1 cup almond milk
• 1 tbsp Anthony’s Goods Organic Coconut Sugar
• ¼ tsp ground cardamom
• ½ tsp rose water
• ⅓ cup Anthony’s Goods Raw Cashews, toasted
(for topping)
• 2 tbsp Anthony’s Goods Shredded Coconut
(for topping)Instructions
Ever had Gajar Halwa? This lighter version of the Indian dessert is cooked with coconut oil, sweetened with a touch of coconut sugar and made creamy with almond milk. Cardamom and rose water make this Vitamin A-packed treat extra fragrant and delicious. The recipe makes enough for two small bowls, which we recommend you eat the same day for prime texture and flavor. 1. In a large skillet, melt the coconut oil and cook the carrots for 10 minutes until soft. 2. Add the almond milk and bring to a simmer. Let the milk reduce and stir often. 3. Add the coconut sugar and continue to cook until the milk is completely absorbed. 4. Add the ground cardamom and rose water. Cook for another milk and turn off the heat. 5. In a toaster oven or in a small skillet, toast the cashews until lightly browned. Let cool and chop them up into small pieces. 6. Divide the carrot pudding into two small bowls. Top with the shredded coconuts and the toasted cashews.
LEARN TO MAKE IT
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