Carrot Pudding

1. 1

   wash the carrots very nicely, wipe the water off and grate them in a medium sized grater.

2. 2

   take a wok or pan, put in the butter and melt it.

3. 3

   as the butter melts, put in the grated carrot.

4. 4

   Just fry it for 5 minutes.

5. 5

   Pour all the milk into the pan.

6. 6

   let it cook over medium heat.

7. 7

   keep stirring it frequently.

8. 8

   after about 45 minutes it will get thickened into thick consistency, like a paste.

9. 9

   You can keep the measure of consistency according to your like.

10. 10

    If you make it more thick cook for some more time.

11. 11

    After thickened to desired consistency, mix in the condensed milk and cook for 5 minutes.

12. 12

    Switch off the gas.

13. 13

    In another pan roast the raisins and cashew in a little butter.

14. 14

    mix the raisins and cashews into the pudding.

15. 15

    Allow it to cool.

16. 16

    when it comes to the room temperature mix in the cardamum powder.

17. 17

    serve cool.

No additional tips available.