Carrot Custard Pudding Recipe

Carrot Custard Pudding is a delicious, easy to make pudding recipe. Perfect for days when you want to eat some sweet, light and tasty dessert after an Indian meal. A twist to the classic custard will give you this delicious new dessert that you can't refuse.

Swathy Nandhini
Carrot Custard Pudding Recipe
240 ratings.

Carrot Custard Pudding is a delicious, easy to make pudding recipe. Custard pudding is my favorite dessert and adding carrots to it makes it more tasty. This pudding is creamy, rich and mildly sweet. Perfect for days when you want to east some sweet, light and tasty.

Serve Carrot Custard Pudding as a dessert after your meal of Aloo Ki Sabzi, Boondi Ka Raita and Puri.

If you like this recipe, you can also try other similar recipes such as

  1. Honey Glazed Roasted Carrots Recipe
  2. Carrot Badam Kheer Recipe
  3. Carrot Semolina Phirni Recipe

 

Cuisine: Indian
Course: Dessert
Diet: Vegetarian
Prep in

10 M

Cooks in

15 M

Total in

25 M

Makes:

3 Servings

Ingredients

  • 3 cups Milk , + 6 tablespoon
  • 1 Carrot (Gajjar)
  • 3 tablespoons Custard powder
  • 3 tablespoons Sugar

How to make Carrot Custard Pudding Recipe

  1. To begin making the Carrot Custard Pudding recipe, wash the carrot, peel the skin and grate it. Take custard powder in a bowl, add 6 tablespoons of milk to it and mix without lumps. Keep aside.

  2. Boil 3 cups of milk in a pan. Once it comes to boil, reduce the flame and add grated carrots to it.

  3. Mix well and cook for 5 to 10 minutes until the carrots gets cooked. Now add the sugar and prepared custard mixture to it.

  4. Keep stirring in medium flame until the custard becomes little thick. Switch off the flame and allow it to cool.

  5. Refrigerate it for an hour before serving. Transfer the chilled custard to serving bowl and garnish with chopped nuts. Serve and enjoy this yummy carrot pudding.

  6. Serve Carrot Custard Pudding as a dessert after your meal of Aloo Ki SabziBoondi Ka Raita and Puri.

Swathy Nandhini

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Last Modified On Friday, 12 October 2018 09:55
     
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