Carrot Pudding Recipe
Tried it? Rate this Recipe:
|
 This recipe for Carrot Pudding, by John Taide, is from First Baptist Church Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
|
Contributor: |
Contributor: John Taide
Added: Tuesday, August 28, 2007
|
|
Category: |
Category: |
|
Ingredients: |
Ingredients: 1/2 c. butter
2 lbs. carrots
1 1/4 c. sugar
1/2 c. hot water
1/4 lb. whole dried (powdered) milk
4 Silver leaves (optional)
4 ground Cardamom seeds
|
|
Directions: |
Directions:Shred carrots. Heat butter, adding ground cardamom seeds and stir over a slow fire for a few minutes. Add shredded carrots and cook uncovered over medium heat. Simmer until nearly cooked and dry (apprx. 10-15 minutes). Prepare sugar syrup with 1 1/4 c. sugar and 1/2 c. water to a carmelized consistency. Add sugar syrup to the carrots and cook until mixture is dry. Add condensed milk and stir in well. Remove pan from fire and decorate with silver leaves. Optional: You may also add almonds and pistachios for garnishing if desired. |
|
Personal
Notes: |
Personal
Notes: John Taide and his wife Madhu are missionaries serving in REWA India.
|
|
Learn more about the process to create a cookbook -- or
Start
your own personal family cookbook right now! Here's to good eating!
Search for more great recipes here from
over 500,000 in our family cookbooks!
