Apricot Pudding

Ingredients:

Apricots : 100 gm
Sugar : 75-100 gm
Cream : 1 cup
Almonds : 25 gm
Cashew Nuts : 25 gm
Vanilla Essence : ½ tsp
Strawberry Food Colour : a pinch


Preparation:

Clean apricots. Cook them in pressure cooker adding little water for 10 minutes.

Add sugar to the cooked apricots and stir continuously till the mixture reaches jam consistency. Add vanilla essence and strawberry food colour and turn off the fire.

Let the mixture reach to room temperature and put it in a pudding bwl. Garnish with chopped nuts. Keep the pudding in fridge. Serve chilled!

Carrot Pudding (Carrot Kheer)

Kheer or Payasam is a traditional Indian dessert made during festivals and celebrations. It is usually made with rice, vermicelli (semiya), sago and lentils. Carrot Kheer (Payasam) is a simple delicacy made with carrots, milk, cashews and sugar.

Ingredients:

2 Medium Sized Carrots
2 Cups Milk
4 Cardamom Pods
1 Tablespoon Cashews
2 Cups Sugar
Little Ghee or Clarified Butter


Preparation:

1. Peel the carrots and cut them. Boil it till they are tender. Cool it and blend it to a fine paste.

2. Toast the cashews in ghee or butter till they are golden.

3. Boil the milk in a pan for abt. 10 Mins and add the carrot paste and stir it for abt. 10 Mins.

4. Combine the sugar, cashews and crushed cardamom. Keep stirring for abt. 20 Mins on low flame until the milk thickens.

5. Refrigerate and serve cold. Carrot Kheer tastes good when served hot too.