Carrot and Milk Pudding

Instructions

1. 1

   In a medium saucepan, combine the grated carrots and milk. Bring to a boil over medium heat, stirring occasionally.

2. 2

   Once the mixture starts boiling, reduce the heat to low and let it simmer until the carrots are tender and the milk is slightly reduced, about 15-20 minutes.

3. 3

   In a small bowl, mix the cornstarch with a little water to make a smooth paste.

4. 4

   Add the sugar and cardamom powder to the carrot and milk mixture, stirring well to combine.

5. 5

   Gradually add the cornstarch paste to the saucepan, stirring continuously to avoid lumps.

6. 6

   Continue to cook the mixture on low heat, stirring constantly, until it thickens to a pudding-like consistency, about 5-7 minutes.

7. 7

   Remove the saucepan from the heat and let the pudding cool slightly.

8. 8

   Transfer the pudding to serving bowls and garnish with chopped almonds.

9. 9

   Serve warm or chilled as desired.