Sweet Carrot Pudding Food

GAJAR HALVA (CARROT PUDDING - AN INDIAN DESSERT)

Steps:

• Heat carrots and half-and-half to boiling in saucepan; reduce heat.
• Simmer uncovered, stirring frequently, until all the half & half is absorbed, about 45 minutes.
• Stir in the brown sugar, raisins, butter, cardamom and salt.
• Cook over low heat, stirring constantly, until all of the brown sugar is dissolved and the mixture is of your desired consistency, (pudding-like) about 15 minutes.
• Garnish with pistachios or slivered almonds.
• Serve warm and enjoy!

BAKED CARROT PUDDING

Steps:

• Grate the carrots (the finer the moister the pudding gets) and preheat the oven to 200°C.
• Combine flour, sugar and spices in a bowl. In a second bowl cream the butter. Add to the flour-mixture.
• Add the carrots and the raisins. Blend well.
• Fill into two oven-proof dishes, sprinkle with some sugar and bake for 40-45 minutes (cover after 20 minutes if already browned on top).
• Serve with vanilla ice-cream, whipped cream or custard.

CARROT PUDDING (SAVOURY)

Steps:

• Preheat oven to 250F.
• Butter a 1 1/2 quart souffle dish or pan.
• Puree carrots, eggs, sugar, flour, vanilla, butter and nutmeg in blender until smooth.
• Pour into prepared souffle dish or pan.
• Bake for 40 minutes.
• Mix cornflakes, nuts, brown sugar and soft butter; sprinkle on top of souffle.
• Bake 10 minutes longer to caramelize slightly.

CARROT PUDDING

Steps:

• In a large mixing bowl, combine carrots, potatoes, sugar, raisins, flour, baking soda, ground cinnamon, all spice, and ground cloves. Transfer mixture to a clean 1 pound coffee can. Secure wax paper over the top and place the filled can in a large pot with 2 to 3 inches of water. Cover the pot and bring the water to a simmer.
• Steam the cake for 2 hours. Serve warm.
• Buttery sauce: In a medium-size pot, combine butter or margarine, cream, sugar, and vanilla. Heat until the mixture is liquid. Spoon mixture over the warm carrot pudding to serve.

OLD FASHIONED CARROT PUDDING

Steps:

• In a large bowl, cream together the shortening and 1 cup of sugar until light and fluffy. Combine the flour, baking soda, salt, cinnamon, nutmeg, and cloves; stir into the creamed mixture until well blended. The mixture will be dry. Stir in the carrots, raisins and chopped walnuts. Pour into a well-greased pudding mold or coffee can. Cover the top with aluminum foil.
• Place the pudding mold into a large kettle or Dutch oven filled with 2 inches of water. Cover the pan, and bring to a simmer. Allow the pudding to steam for 4 to 4 1/2 hours over low heat. Remove from the mold. Serve with warm lemon sauce.
• To make the lemon sauce, mix together 3/4 cup of sugar, cornstarch and salt in a saucepan. Stir in hot water, butter, lemon juice and vanilla. Cook over medium heat until thickened. Serve warm over the pudding.

CARROT DESSERT / PUDDING

Steps:

• In a saucepan over medium heat, combine carrots and milk. Bring to a boil, and cook until most of the milk evaporates, about 10-15 minutes. Stir in sugar, and simmer until mixture becomes dry. Stir constantly to ensure that it doesn't burn. Remove from heat.
• Stir in cashews, raisins, and Cardamom.

BAKED CARROT PUDDING

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Steam or boil carrots until tender; mash. In an electric mixer with whisk attachment or by hand, beat eggs into carrots, one at a time. Beat in sugar, vanilla and baking powder. Fold in flour. Pour into a 2 quart baking dish.
• Bake in preheated oven 30 minutes, until puffed and set.

STEAMED CARROT PUDDING

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs and vanilla. Combine the dry ingredients; gradually add to creamed mixture. Stir in the carrots, potatoes, raisins, dates and nuts. , Pour into a well-greased 6-cup pudding mold or metal gelatin mold. Cover with foil. Place on a rack in a stockpot. Add 1 in. of boiling water to stockpot; cover and boil gently for 1-1/4 to 1-1/2 hours or until a toothpick inserted in the center comes out clean, replacing water as needed. Let stand for 5 minutes before unmolding., Meanwhile, in a small saucepan, combine the sugar, cornstarch and salt. Stir in water until smooth. Bring to a boil over medium heat; cook and stir for 1-2 minutes or until thickened. Remove from the heat. Stir in the butter, vanilla and nutmeg. Serve with warm pudding.

SWEET CARROT PUDDING

Steps:

• Butter a 6-cup ring mold well and preheat oven to 350°F.
• Cream butter and shortening; add sugar, a little at a time, and beat until light and fluffy.
• Beat in the eggs, one at a time, and add lemon juice and zest.
• Sift together flour, soda, baking powder, salt and allspice.
• Stir into butter mixture.
• Stir in carrots and transfer to ring mold and cover with a buttered round of foil.
• Set into a baking pan, add enough hot water to come 2/3s of the way up mold and bake for 30 minutes.
• Remove foil and bake 30 minutes more or until a cake tester comes out clean.
• Let cool on rack for 10 minutes.
• Invert onto platter.
• Serve warm with Gingered Whipped Cream.
• Gingered Whipped Cream: Beat all the ingredients together until cream holds soft peaks and transfer to a serving bowl.