Carrot Pudding

        

Carrot Pudding

Shreyas Yoga Retreat

INDIA

INGREDIENTS

400 grams carrots, grated
1½ tablespoons olive oil
3 cups soya or almond milk
1 teaspoon green cardamom powder
½ teaspoon nutmeg powder
2 tablespoons cashew nuts, broken & toasted
½ cup raw or palm sugar
5-6 dates

METHOD

Heat olive oil in a non-stick pan, add carrots. Sauté for 4 -5 minutes. Add the milk and cook till the moisture evaporates. Add sugar, cardamom powder & cook till almost dry.
Garnish with cashew nuts, dates and serve hot.

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