Indian-style Carrot Pudding
(0 votes)
(0 votes)
Health Score:
76 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 45 min.
Ready in
Calories:
589
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 589 cal. | (28 %) | ||
| Protein | 13 g | (13 %) | ||
| Fat | 37 g | (32 %) | ||
| Carbohydrates | 52 g | (35 %) | ||
| Sugar added | 30 g | (120 %) | ||
| Roughage | 7.5 g | (25 %) |
more nutritional values
| Vitamin A | 2.2 mg | (275 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 6.7 mg | (56 %) | ||
| Vitamin K | 29 μg | (48 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 3.8 mg | (32 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 51 μg | (17 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 16.2 μg | (36 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 7 mg | (7 %) | ||
| Potassium | 947 mg | (24 %) | ||
| Calcium | 225 mg | (23 %) | ||
| Magnesium | 92 mg | (31 %) | ||
| Iron | 2.3 mg | (15 %) | ||
| Iodine | 18 μg | (9 %) | ||
| Zinc | 1.9 mg | (24 %) | ||
| Saturated fatty acids | 14.2 g | |||
| Uric acid | 38 mg | |||
| Cholesterol | 52 mg | |||
| Complete sugar | 50 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 50 grams chopped Shelled pistachio
- 60 grams Almond slivers
- 1 Tbsp whole Hazelnuts
- 5 large carrots
- 3 Cardamom
- 400 milliliters milk
- 30 grams raisins
- 1 generous pinch Ground cinnamon
- 6 Tbsps sugar
- 4 Tbsps Ghee
- 120 grams Yogurt (0.1% fat)
Preparation steps
1.
Toast pistachios, almonds and hazelnuts in a dry pan until fragrant. Then remove from heat and let cool. Peel carrots and grate coarsely.
2.
Remove the black grains from the cardamom pods, crush the grains and heat in a pot with the milk. Add grated carrots and raisins and simmer uncovered for 15-20 minutes over low heat.
3.
Add the cinnamon, sugar and ghee and cook until all liquid has evaporated, stirring frequently. Stir in about half of the nuts. Transfer to plates, sprinkle with the remaining nuts and drizzle with yogurt before serving.
