Wednesday, April 18, 2012

Carrot Chickpea pudding

Carrot chickpea kheer is a sweet marriage of carrot halwa and kadala payasam. It is very simple to make and is extremely easy to make a small portion. The recipe makes 2 servings.

1. 1 Medium organic carrot.
2. 1 tbsp sugar
3. 1/2 cup of Milk.
4. 1/2 cup of canned chick pea.
5. Butter 1/2 tbsp.
6. Cardamon pods - 1 ( or use cardamon powder a pinch).
7. Walnuts 2  and 3 raisins for garnish. (yeah I am picky, goal is to keep the calories under 200 per serving).

1. Peel and grate the carrots.

2. Coarsely blend the 1/2 cup chickpea to the consistency of couscous.
3. In a pan melt the butter and continue to clarify it till the color changes to brown.
4. Add the carrots and cook until its tender.
5. Add the chickpea, sugar, cardamon and Milk.
6. Simmer for 2 to 3 minutes.
7. Garnish with walnuts and raisins.

Nutritional Info:
  Chickpea is a great vegetation protein source and is the first domesticated plant. Its packed with protein and fibre. Carrots are sweet and has loads of Vitamin A. Walnuts have several essential fatty acids.

Variations : Add beets instead of carrots. Vegans use coconut milk instead of cow's milk. Substitute Splenda for sugar.

1 comment:

  1. Loved the receipe and thanks for keeping it under 200 calorie. My picky 5 year old loved it too.