Carrot Pudding

Serves 8

This decadent combination of carrots, cream and nuts makes a luscious Vata-balancing dessert.


  • 2 cups finely-grated carrots
  • 3 tablespoons ghee
  • 6 cups milk
  • ¾ cup organic sugar
  • ½ teaspoon ground cardamom
  • ½ cup heavy cream
  • 1 cup finely-chopped mixed nuts — cashews, peeled almonds and pistachios


  1. Heat one tablespoon of ghee in a heavy-bottomed pot.
  2. Add the carrots and sauté in the ghee for about 8-10 minutes until soft.
  3. Add the milk and bring to a boil, stirring constantly to avoid burning.
  4. Lower the heat and continue to cook the carrots in the milk for 45-60 minutes, stirring constantly.
  5. At the end of this process the milk-carrot mixture should be fairly thick.
  6. Add the sugar and cook for another 20 minutes, stirring the mixture to avoid burning.
  7. Add the cream and the powdered cardamom and cook for another 5 minutes. Remove from heat.
  8. Heat the remaining ghee in a small pan.
  9. Add the nuts and sauté in the ghee on medium heat until golden brown and aromatic.
  10. Pour the ghee and nuts over the kheer. Serve warm.

Ayurvedic Recipes for the Holidays