Indian · Dessert
Carrot Milk Pudding
A protein-boosted take on gajar ka halwa reimagined as a chilled milk pudding, where slow-cooked grated carrot and skim milk are reduced into a thick, cardamom-spiced base, lifted with cocoa for fibre and whey for protein, and finished with a scatter of pistachio.
$1
10 minsPrep
22 minsCook
92 minsTotal
MediumLevel
Nutrition per serving
158Calories
13.6gProtein
5.3gFat
16.9gCarbs
10.1gSugar
3.8gFiber
132mgSodium
13mgChol
2.3gSat Fat
530mgPotassium
221mgCalcium
1mgIron
0.7mcgVitamin B12
6.1mgVitamin C
0gPolyol
0gAllulose
0gAlcohol
Goes well with
Dessert Wine (Moscato d'Asti)
local
Masala Chai
international
vegetarian
gluten-free
sweet-spot
Instructions
1
Grate the carrot finely and weigh out 160g.
2
In a heavy-bottomed pan, melt the ghee over medium heat and sauté the grated carrot for 4-5 minutes until it softens and smells fragrant.
3
Pour in the skim milk, add the ground cardamom, and bring to a gentle simmer, stirring often to stop the carrot catching on the base.
4
Reduce the heat and simmer uncovered for 18-20 minutes, stirring every few minutes, until the mixture has reduced by roughly half and thickened to a soft, spoonable pudding (gajar ka halwa-style, loosened with milk).
5
Remove from the heat and let cool for 3-4 minutes, then whisk in the cocoa powder and stevia extract until fully dissolved with no lumps.
6
Once the mixture has cooled to below 60°C, whisk in the whey protein concentrate quickly and smoothly to avoid clumping.
7
Divide the pudding evenly between 2 ramekins.
8
Chill for at least 1 hour until set to a firm, spoonable texture, then scatter the chopped pistachio over the top just before serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 5.6 oz160g grated carrot
- 7.8 oz220g skim milk
- 0.7 oz20g whey protein concentrate
- 0.2 oz6g cocoa powder
- 0 oz1g ground cardamom
- 0 oz1g stevia extract
- 0.2 oz5g ghee
- 0.2 oz6g chopped pistachio
