Carrot Pudding

This is one of those accidental discoveries that ended up tasting so good, I had to share. Its a hybrid between carrot burfi and carrot halwa with a twist added. I did not use any sugar for this recipe, instead the sweetness comes from condensed milk.


  • Grated carrots – 1 cup
  • Ghee – 3-4 tbsp
  • Finely chopped cashews – 3 tbsp
  • Milk – 1/4 cup
  • Condensed milk – 1/4 cup
  • Crushed almonds – 2 tbsp
  • Cardamon powder – 1-2 pinches


  1. Heat ghee in a heavy bottom pan
  2. Add grated carrots to the pan and saute until the carrots rawness goes away (about 5 mins)
  3. Add cardamon powder to the pan and mix well
  4. Add milk, condensed milk, crushed almonds and chopped cashew and mix well
  5. Stir continuously until the mixture start to thicken**
  6. Remove from pan and enjoy warm

Note: The consistency of thickness is your personal preference. Its better to thicken until it starts slowly sticking away from pan. If you prefer a burfi or halwa, keep stirring until it completely sticks out from the pan

  • You can adjust the amount of condensed milk to reduce or increase sweetness according your preference

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