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Ingredientes
- Almond Milk/Whole Cream Milk : 2 cup
- Grated Carrots : 1 cup
- Cardamom powder: 1 tsp
- Fresh cream or condensed milk : 1/2 cup
- Sugar: half cup or to taste (NOTE : DON'T ADD SUGAR IF USING CONDENSED MILK)
- Pistachio, Almonds : 10-12 finely sliced
- Saffron : Few Strands
Direcciones
- In a heavy bottomed pan, take 2 cups of almond milk or whole cream milk.
- Bring it to boil.
- Wash and grate carrots, add it to the boiling milk.
- Let it simmer on high heat for 15-20 minutes until carrots are done. Keep Stirring.
- Let the mix cool and blend into smooth puree in a blender.
- Put it on low heat again and add cardamom powder, cream, sugar.
- Stir the pudding for another 10 minutes and garnish with safforn or chopped nuts.
- It can be served hot or cold as desired.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 37g | |
| Recipe makes 4 servings | |
| Calories 60 | |
| Calories from Fat 28 | 47% |
| Total Fat 3.29g | 4% |
| Saturated Fat 1.71g | 7% |
| Trans Fat 0.0g | |
| Cholesterol 4mg | 1% |
| Sodium 25mg | 1% |
| Potassium 119mg | 3% |
| Total Carbs 7.44g | 2% |
| Dietary Fiber 1.2g | 4% |
| Sugars 5.43g | 4% |
| Protein 1.1g | 2% |
