Carrot Beetroot Pudding

Instructions

1. 1

   In a pan, add the grated carrot and beetroot. Cook on medium heat for about 5-7 minutes until they soften.

2. 2

   Add the milk to the pan and bring it to a boil. Reduce the heat and let it simmer until the mixture thickens, stirring occasionally.

3. 3

   Once the mixture has thickened, add the sugar and continue to cook until the sugar dissolves completely.

4. 4

   Stir in the cardamom powder and mix well.

5. 5

   Cook for another 2-3 minutes, then remove from heat.

6. 6

   Allow the pudding to cool slightly before serving. Enjoy your Carrot Beetroot Pudding warm or chilled.