Instant Pot Beetroot and Nuts Pudding
- 1 kg beetroot grated
- 4 tbsp butter unsalted
- 30-35 almonds peeled
- 5 tbsp parmesan cheese
- 300 g condensed milk
- 1 cup full fat milk
- 5 tbsp cream whipped
- 5 green cardamom powdered without husk
Add freshly grated beetroot and green cardamom in an instant pot, secure it with lid and let it cook till there is one whistle.
Let the steam out and uncover the lid, add condense milk in the mixture.
Frequently stir on high heat till it becomes a thick pudding.
Put the unsalted butter in it and cook until it combines with the mixture and leaves the corners of the pot.
Take out the mixture and add 5 tablespoons of parmesan cheese in it. Combine it well and serve with the nuts and whipped cream topping.