Gajorer Pudding/Carrot Pudding

Course: Main Course                          

Cuisine: International

Preparation time: 10 minutes              

Cook time: 45 minutes 

Servings: 3

Ingredients

• 1 1/2 cup carrot grated
• 1 tablespoon of ghee
• 1 cup of milk
• 3 eggs
• 1/3 cup of sugar
• 1 cup of milk
• 1/2 teaspoon of cinnamon powder
• 2 tablespoons of chopped pistachios for garnishing

Directions

1. In a kadai, add the ghee and let it melt completely.
2. Now, add the grated carrot and saute them for 3-4 minutes.
3. Add the milk to the kadai and cook the carrot cooked till all the carrot is cooked properly and the milk has almost reduced.
4. Turn off the flame and let the mixture cool. Now, blend this mixture to a smooth paste. I have run a hand blender in the kadai itself. Do not worry if tiny bits of carrot remain in the paste.
5. In a bowl, crack open the eggs and beat them.
6. Now, add the sugar to the egg and mix evenly. Do not over mix.
7. Add the milk to the egg sugar mixture and mix evenly. Strain the mixture.
8. To the strained egg mixture, add the carrot paste and mix evenly.
9. Transfer the mixture to containers for steaming.
10. Cover the mouth of the vessel with an aluminium foil to prevent water from entering the vessels.
11. In a huge pot, add water and place a stand inside the pot. The level of the water should be such that it should not touch the bottom of the vessels.
12. Steam the pudding for 20-30 minutes depending on the size of the container. Continue steaming till a toothpick comes out clean.
13. Store the pudding in the refrigerator and let it cool.
14. Demould the pudding or serve the pudding in the container itself. Garnish with chopped pistachios and serve.