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Carrot Pudding

Grated Carrot - 250 gms
Milk - 500 ml
Sugar - 1 cup
Corn flour - 1 cup
Milk powder - 2 tsp
Cream - 1/2 cup
Cardamom Powder - 1 tsp


  • Cook grated carrot in 250 ml of milk till carrot becomes soft. Cool and blend to make smooth paste.
  • Add sugar and cook in low flame for 15 minutes.
  • Mix corn flour, milk powder in remaining milk. Slowly pour this to carrot mixture.
  • Add cream and mix well.
  • Remove from fire and add cardamom powder.
  • Cool at room temperature then refrigerate.
  • Serve chilled.
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