Sweet Carrot Pudding

Recipe by
Total Time:
1.25 hours
Nutrition facts:

240 calories calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Bake Recipe
Difficulty: Hard

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How to Make Sweet Carrot Pudding

  • Peel and slice the carrots, grated the rind of the lemon to it, add 1 tbsp of sugar, 1 tbsp of lemon juice and add just enough water to cover and boil the carrots for 15 minutes or until the carrot is nice and soft.
  • Puree the carrots in a food processor or a hand blender.
  • Peel, core and grate the apple, add the remaining lemon juice, puree it along with carrots once again.
  • Melt the butter; let it cool for a while. Separate the eggs. Beat the egg whites until stiff peaks form, when you take the electric beater, it should hold its shape.
  • Mix the yolks, sugar, semolina and butter together along with the carrot mixture. Fold in the egg whites gently each spoon.
  • Preheat the oven to 170 degree Celsius. Grease 4 ramekins and dust it with ground almonds. Divide the mixture equally between four ramekins. Place the ramekins in a roasting tin, fill the roasting tin with boiling water such that it comes halfway to the sides of the dish.
  • Bake it in the preheated oven for 45 minutes or until firm to touch. Remove from the roasting tin. Leave it to cool down for 5 to 10 minutes. Run a knife around sides of each dish; turn it upside down on to the plate.
  • Serve with thinly sliced apples dusted with icing sugar or with warm custard.
  • Serve the pudding while it's still warm.
  • Recipe Courtesy: Taste of Pearl City