Indian · Dessert
High-Protein Carrot Milk Pudding
A protein-boosted take on classic Indian gajar ka doodh (carrot milk pudding), where grated carrot is slow-reduced in skim milk with cardamom, finished with blended cottage cheese and a stir-in of whey protein concentrate for a dessert that eats like the original but delivers a genuine protein hit per ramekin.
$1
10 minsPrep
28 minsCook
48 minsTotal
EasyLevel
Nutrition per serving
207Calories
19gProtein
6.4gFat
19.8gCarbs
15gSugar
2.6gFiber
237mgSodium
18mgChol
2.6gSat Fat
455mgPotassium
242mgCalcium
0.6mgIron
0.7mcgVitamin B12
5.1mgVitamin C
0gPolyol
0gAllulose
0gAlcohol
Goes well with
Indian Pale Ale (IPA)
local
Masala Chai
international
vegetarian
gluten-free
sweet-spot
Instructions
1
Grate the carrot finely and blend the cottage cheese until completely smooth; set both aside.
2
Heat the ghee in a wide, heavy pan and sauté the grated carrot for 4-5 minutes until it softens and smells sweet.
3
Pour in the skim milk, add the ground cardamom, and bring to a gentle simmer, stirring often to stop it catching.
4
Simmer uncovered for 20-25 minutes, stirring regularly, until the milk reduces by roughly half and thickens around the carrot.
5
Stir in the sugar and the blended cottage cheese, cooking for 2 more minutes until fully incorporated and glossy.
6
Take the pan off the heat and let it cool for 5 minutes, then whisk in the whey protein concentrate until smooth with no lumps.
7
Divide between two ramekins, scatter the toasted slivered almonds on top, and serve warm or chilled.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 4.9 oz140g grated carrot
- 6.3 oz180g skim milk
- 1 oz28g whey protein concentrate
- 2.1 oz60g blended smooth cottage cheese lowfat
- 0.4 oz10g sugar white
- 0 oz1g ground cardamom
- 0.2 oz5g ghee
- 0.3 oz8g slivered, toasted almond
