No Added Sugar Carrot Pudding, LOW CAL NO ADDED SUGAR PUDDING

This no added sugar Carrot Pudding has the sweetness from fruit and is made using natural sweetener. This is a very easy and healthy dessert for your sweet cravings.

Carrot is a superfood. This popular and versatile veggie may taste slightly different depending on the color, size, and the place of origin. The sugar in carrots gives them a slightly sweet flavor, but they can taste earthy or bitter.

Carrots come in several varieties. You can tell them apart by the shape, color, and length of the root, which is the part most people eat.

Carrot is widely consumed around the world. It is a staple for every Indian household. For this dessert, I have used the orange variety of carrot. But you may use any other variety as well.

For the sweetness , I have added soaked raisins in this dessert. If you are interested in trying out some more No added sugar dessert, then please do check below recipes for sure and leave your comment.

NO SUGAR NO GHEE FIG BURFI, ANJEER BURFI

WEIGHT WATCHERS FROZEN YOGURT BARKS

NO COOK TAHINI HALVAH, MIDDLE EASTERN DESSERT

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No Added Sugar Carrot Pudding, No Added Sugar Dessert

Recipe by fitnfastrecipesCourse: DessertCuisine: IndianDifficulty: Easy

Servings

12

servings

Prep time

10

minutes

Cooking time

20

minutes

Calories

46

kcal

Total time

30

minutes

Ingredients

• Carrots 500 grams (4 medium size pieces)

• Raisins. 1/2 cup

• Corn Flour 3 tbsp

• Vanilla Extract 1/2 tsp

• Salt. a pinch

• Saffron few strands (optional)

Directions

• Peel and slice carrots.
• Add to a pan along with 1 cup of water.
• Cook till carrots turn soft.
• Strain and allow the carrot slices to cool.
• To the strained water, add Raisins and saffron and let it soak for a few minutes.
• Add the cooled carrot slices, soaked raisins along with the water in which it was soaked.
• Also add corn flour, vanilla extract and salt.
• Blend everything to a fine paste.
• Add the paste to a heavy bottomed pan.
• Keep the pan on flame and continue to stir and cook the paste on medium flame.
• Within 10-12 minutes, the paste will start to thicken and leave the sides.
• Turn the flame off. Allow to cool for 5 minutes.
• Fill the cooked pudding into greased molds. You can use any mold of your choice. You can use any bowl too.
• Refrigerate for about 2 hours.
• Unmould once set
• Coat with desiccated coconut.
• Or you can serve as is with some sweetened coconut milk.

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