sanaa's recipe note book
sanaa's recipe note book

Carrot Pola/ Carrot Egg Pudding
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Carrot Pola/ Carrot Egg Pudding - sanaa's recipe
  1. 1 Cup = 200ml
  1. Carrot – 2
  2. Egg – 4
  3. Milk – 3 tbsp
  4. Milk powder – 4 tbsp
  5. Sugar – 5 tbsp
  6. Cardamom powder – ¼ tsp
  7. Clarified butter/ ghee – 1 tbsp
  8. Almond flakes and pistachios – to garnish
  1. Peel the carrots, cut to pieces and cook adding little water. Remove the cooked carrot from the water.
  2. In a blender, blend together cooked carrot, egg, milk, milk powder, sugar and cardamom powder.
  3. Heat a non stick deep pan over low flame, add ghee to it and pour the blended mixture to it, cover with a lid and cook over very low flame for about 15 – 20 minutes, or till cooked well (check by inserting a tooth pick, if it comes out clean, it is done).
  4. Remove from the flame and let it cool to room temperature. Move it to a serving plate, top it with almond flakes and pistachios and serve warm or cooled.

Note : Add few drops of vanilla essence if required, to remove the smell of egg.

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