Carrot Custard Pudding
A creamy Indian carrot custard pudding made with milk, grated carrot, custard powder, and sugar, chilled and served as a dessert.
25 minIndian
Servings4
Plan it in the app to put it on your week.
- Vegetarian
- Gluten Free
- Pescatarian
- Halal
Steps
- 1To 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.
- 2Boil 3 cups of milk in a pan. Once it comes to boil, reduce the flame and add grated carrots to it.
- 3Mix well and cook for 5 to 10 minutes until the carrots gets cooked. Now add the sugar and prepared custard mixture to it.
- 4Keep stirring in medium flame until the custard becomes little thick. Switch off the flame and allow it to cool.
- 5Refrigerate 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.
- 6Serve Carrot Custard Pudding as a dessert after your meal of Aloo Ki Sabzi, Boondi Ka Raita and Puri.
Nutrition
- Calories
- 719kcal
- Protein
- 26g
- Carbs
- 98g
- Fat
- 25g
- Fiber
- 2g
- Sugar
- 74g
Estimated from the ingredient list.
Make it yours
Swap ingredients, change amounts, and keep your own copy. The original stays exactly as it is.
Questions
How long does carrot custard pudding take to make?
About 25 minutes from start to finish, including prep.
How many people does this recipe serve?
It serves 4 as written. Use the servings control to scale every ingredient up or down.
Can I change the ingredients?
Yes — in the Zaki app you can make this recipe yours: swap ingredients, change amounts, and keep your own copy. The original stays as it is.
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