Hello and greetings to all food lovers. Now here we have the harvesting time.
the potatoes, onions, carrots, kohlrabi, cabbage, and pumpkins. all kinds of vegetables are in the market. I have very good friends, and clients each year I get lots of vegetables and fruits from them. like, wise this year also. House is full of all vegetables and fruits like pears, apples, and plums. Today looking at the pile of carrots and thinking about what to do with them.
And this idea comes to my mind. making Carrot pudding.
The healthy carrot pudding.
with natural color and tasty.
Here is the pile of carrots I got from my farmer client. Every day drink juice making several carrot recipes. Some of the uncommon I will post soon. Today is the pudding.
making almond milk at home.
need 32-35 almonds
Soak almond overnight. Next day peel the skin. using a mixer make a fine paste of it. the homemade thick almond milk is ready.
From 35 almonds I got 250ml/1 cup thick milk.
For pudding we need:
250 grams washed, peeled, and chopped carrots.
1/2 cup sugar
2 tbsp agar agar
1 cup almond milk
1/2 cup desiccated coconut.
In a pan add chopped carrots and 1/2 cup of almond milk and 1/2 cup of water.
Bring it on the hotplate and let it cook. stir continuously to avoid burning.
soak agar-agar in the water.
Cook it until carrots get softer do not overcook.
Let it cool down.
After cooling down make a fine paste using a mixer.
Using a strainer strain the mixer. discard leftover pieces or blend them again if there are more leftovers.
Pour sugar into the saucepan.
Add the carrot paste to it and bring it to the hotplate for cooking.
Cook stirring continuously.
Before I made the powder from coconut like coconut milk powder.
Add this powder to the saved 1/2 cup of almond milk. and stir it well to dissolve in milk it is thick like a paste.
Add the coconut and almond milk paste to the carrot mixture gradually. stir now have to be careful the mixture starts flashing all over better to use long handle spatula or spoon to stir but not get boiling flash on. cook for around 5-7 minutes.
Now is the time for adding agar-agar. dissolve agar-agar in the water and cook it until it becomes watery or transparent. Or use powdered agar-agar 1,5 tsp in the paste.
The mixture will start getting thicker. time to switch off the heat.
The mixture is done.
Before it gets thicker fill the mold or pours in a form.
I used muffin molds
Keep for setting for around 2-3 hours in the fridge.
Here is the healthy pudding process.
Thank you.馃檹
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