Wild Carrot
Indian Pudding

Here’s my version of a traditional pudding, full of sugar in Indian restaurants, using chewy wild carrots, plus liquid stevia as the sweetner.

Ingredients

3 cups soy milk
2 cups wild carrots, grated
1/2 cup coconut milk
3 tbs. basmati brown rice
1 tbs. arrowroot
1 tbs. corn oil
2 tsp. liquid stevia
1/4 cup unsalted pistachio nuts
1/2 tsp. tangerine extract (optional)
1/4 tsp. cardamom
1/4 tsp. salt
1 tsp. rosewater or 1/4 tsp. violet extract

Directions

Bring all ingredients to a boil in a saucepan over medium heat, stirring constantly; reduce the heat to low, and simmer 10-15 minutes, or until the carrots are tender, stirring often.

Serves 6