Carrot Pudding

4 servings

60 minutes

Carrot pudding is a delicate and aromatic dessert that comes from Italian cuisine. It combines the sweetness of carrots, the richness of dried fruits, and the spicy notes of cardamom. Historically, carrot pudding emerged as a way to use available ingredients and create a nutritious, warming dessert. Its flavor is harmonious: sweet carrots soaked in milk and sugar acquire a creamy texture, while apricots add a fruity tang. Almonds and raisins provide depth of flavor and a light nutty crunch. This pudding is an excellent choice for a cozy family tea time or an exquisite finish to a meal. Served chilled, it allows all flavor nuances to unfold. Carrot pudding not only delights with its taste but is also nutritious due to its natural ingredients.

Energy value per serving

• Calories: 577.4
• Proteins: 15.5g
• Fats: 16.2g
• Carbohydrates: 94.2g

Ingredients

• Sugar: 225 g
• Carrot: 350 g
• Milk: 1.5 l
• Cardamom: to taste
• Dried apricots: 100 g
• Almond: 1 tbsp
• Raisin: 1 tbsp

Cooking steps

1. Mix grated carrot with sugar. Place in the refrigerator.

   Required ingredients:

   • Carrot: 350 g
   • Sugar: 225 g

2. Wash the dried apricots and cut them in half.

   Required ingredients:

   • Dried apricots: 100 g

3. Add cardamom seeds, extracted from the pods, to the milk. Bring to a boil. Cook, stirring, for 45 minutes until the milk reduces by half.

   Required ingredients:

   • Milk: 1.5 l
   • Cardamom:  to taste

4. Add dried apricots, carrot-sugar mixture and simmer on low heat, stirring until the mixture thickens.

   Required ingredients:

   • Dried apricots: 100 g
   • Carrot: 350 g
   • Sugar: 225 g

5. Remove the pot from the heat and let it cool slightly. Add 1 tablespoon of raisins and chopped almonds.

   Required ingredients:

   • Raisin: 1 tablespoon
   • Almond: 1 tablespoon

6. Cool it down and serve at the table.