Carrot Milk Pudding

  1. 4 cups milk
  2. 1 1/2 cups grated carrot
  3. 1/3 cup sultanas
  4. 1/2 cup castor sugar
  5. 1/4 tsp. ground cinnamon
  6. 1/4 tsp. ground cardamom
  7. 1/3 cup cream
  8. 2 tbsp. shelled
  9. chopped pistachios
Preparation Method: 
  1. Pour milk into a large, heavy bottomed based pan. Place over a medium heat.
  2. Stir as it comes to the boil, reduce heat to low and leave until it reduces to about half its original volume. Stir occasionally to prevent it catching on the pan base.
  3. Add carrot and sultanas and cook a further 15 mins.
  4. Add sugar, cinnamon, cardamom and cream and cook, stirring, until the sugar dissolves. Serve warm in small dishes; sprinkle with pistachios.
Chef's Name: 
Rehana Khambaty