Ingredients
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1 1/2 cup Almond milk
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1 cup Coconut milkcanned
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5 large Carrots
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1 tablespoon Butter ghee
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2 tablespoons Raw honey
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1/2 teaspoon Cardamom powder
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1/8 teaspoon Ginger powder
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1/16 teaspoon Cinnamon Powder
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1/16 teaspoon Cloves Powder
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small pinch Salt
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1/4 cup Raisins
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1 Star Anisewhole
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1/4 cup Raw-cashew nuts
Directions
Steps
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1
Done
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Shred the carrots. Pour milks into a sauce pan and bring to a simmer. Add the carrots to the sauce pan, continuing to simmer for 15 minutes. |
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2
Done
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After the milk begins to thicken and take on an orange color from the carrots, add the butter ghee to the pot along with the honey. Stir until the butter has melted, and then add the cardamom, ginger, cinnamon, cloves, and salt. Toss in the raisins. Stir to combine, and continue to simmer for 3-5 more minutes. |
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3
Done
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Add the star anise to the pudding, and simmer for 4 more minutes, or until more of the milk has evaporated and the carrots are very soft. |
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4
Done
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Toast the cashews in an oven at 350°F until golden. |
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5
Done
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Remove the pudding from the heat. Remove and discard the star anise, or use it as a garnish. Serve the pudding warm. Top with cashews. |
