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
Bawarchi of the Week
A teacher and a blogger, Jaishree is an expert on authentic and traditional Indian cuisine.