Wortel Pudding Carrot Pudding Recipes

GAJAR KA HALWA - INDIAN CARROT PUDDING

Steps:

• Peel the carrots. Shred the carrots using the smaller side of the shredder. You can do it by hand or use a food processor.
• Heat a wok on medium heat, once hot, add 1 tbsp of ghee.
• Add the carrots and saute for about 8 minutes until the color of the carrots changes.
• Keep stirring to avoid burning. This is a labor of love.
• Add milk to the carrots. Cook the carrots and milk down for 6-7 minutes until all the milk is absorbed by the carrots.
• Keep stirring to avoid sticking and burning.
• Once all the milk is absorbed, this is what you should have.
• Add the sugar.
• Immediately after, add 1 more tbsp of ghee.
• Keep stirring. until all the water is absorbed which is left behind by the sugar. This process will take about 5-6 minutes.
• Once done, add cardamom powder. Stir.
• Add chopped cashews. You can also add almonds, pistachios, and raisins, however I just stick with cashews.
• Mix well.
• Dry roast the Gajar ka Halwa for a couple more minutes so the color of the carrots deepens slightly.
• Enjoy with a cup of my Kadak Masala Chai.

OLD FASHIONED CARROT PUDDING

Steps:

• In a large bowl, cream together the shortening and 1 cup of sugar until light and fluffy. Combine the flour, baking soda, salt, cinnamon, nutmeg, and cloves; stir into the creamed mixture until well blended. The mixture will be dry. Stir in the carrots, raisins and chopped walnuts. Pour into a well-greased pudding mold or coffee can. Cover the top with aluminum foil.
• Place the pudding mold into a large kettle or Dutch oven filled with 2 inches of water. Cover the pan, and bring to a simmer. Allow the pudding to steam for 4 to 4 1/2 hours over low heat. Remove from the mold. Serve with warm lemon sauce.
• To make the lemon sauce, mix together 3/4 cup of sugar, cornstarch and salt in a saucepan. Stir in hot water, butter, lemon juice and vanilla. Cook over medium heat until thickened. Serve warm over the pudding.

MOM'S CARROT PUDDING

Steps:

• Combine raisins, currants, fruit and almonds.
• Sift together flour, soda, cloves, cinnamon and nutmeg over fruit. Stir to coat fruit.
• Cream shortening until smooth, add sugar and beat until light. Add egg and beat until fluffy. Add carrot and 1/2 the potato, blend. Gradually add flour fruit mixture and blend. Add remaining potato. Stir just to blend.
• Mom usually times this by 4 and can in quarts. Only fill quarts 3/4 full. Place lids on it and place in canner. Bring to a boil and continue to boil for 1 1/2 to 2 hours.
• To reheat, unseal jar and place in microwave covered with plastic wrap till hot, stir occasionally.