Carrot and Cashew Nut Pudding

A sugar free take on the Indian Carrot Halwa, this pudding is a rich and comforting dish. It is packed with lots of good things and a winner with adults and children alike. This yielded 2 adult and 2 toddler portions.

Ingredients

  • 3 carrots
  • 1 knob of unsalted butter (approx tsp)
  • 1 small handful of cashew nuts, chopped up as small as possible
  • 1 small handful of sultanas
  • 2 cardamon pods
  • 250ml whole milk
  • 1 tbsp agave syrup

Instructions

  1. Finely grate the carrots.
  2. Melt the butter and add the cashews, sultanas and cardamon. Fry together for a minute until they are nicely coated in the butter.
  3. Add the carrots and gently cook until they have softened. This takes around 8-10 minutes.
  4. Add the milk, cover and simmer over a low heat for a further 10 minutes. Stir occasionally.
  5. Add the agave syrup to the pan and simmer for another 5 minutes. When ready, the carrots should be soft and most of the milk absorbed.
  6. Remove cardamon pods and serve. This is nicest eaten warm but it can also be eaten cold.
  • Nutritional Highlights: Jam packed with carrots, this dish is a good source of Fibre, Vitamin A, K, C, E and B6. Protein is added by the cashew nuts and milk. The milk also brings B12, and magnesium is in cashew nuts.
  • First served at: 10 months
  • A-L rating: Yummy!
  • Freezer friendly? Yes, freezes well.
  • Adult adaption: We love it like this!
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