Perfect to spice up your lunch or dinner, this delicious vegan summer recipe...
In detox the usual belief is to give up on sweets and have just dull and boring food. But if we eat the right food, we can enjoy a delicious dessert too. This recipe is devoid of any harmful ingredients like sugar, oil, ghee, butter or any dairy products. This carrot pudding has the goodness of carrots with peel so loads of fiber along with fresh coconut which give us the healthy fats and dates with high iron levels. The carrot in this recipe can be easily replaced with pumpkin, bottle gourd and beetroot.
1 cup unpeeled grated carrot
1/2 cup fresh grated coconut
1/3 cup deseeded dates
1/2 tsp cardamom powder
1/2-3/4 cup water
2 tbsp raisins and slivered almonds for garnish
In a heated pan, roast the grated carrot for a minute. In a blender, add the coconut, dates, cardamom and water. Make a fine paste. Add this paste to the carrot and bring it to a boil. Mix well and turn the heat off. Serve in a bowl and garnish with raisins and almonds. This pudding can be served warm as well as chilled.