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Instant Pot Beetroot and Nuts Pudding
Course
Dessert
Cuisine
Asian
Keyword
Beetroot and Nuts Pudding, cream
Prep Time
10
minutes
minutes
Cook Time
35
minutes
minutes
Total Time
45
minutes
minutes
Servings
8
Calories
264
kcal
Author
Corrie
Ingredients
1
kg
beetroot
grated
4
tablespoon
butter
unsalted
30-35
almonds
peeled
5
tablespoon
parmesan cheese
300
g
condensed milk
1
cup
full fat milk
5
tablespoon
cream
whipped
5
green cardamom
powdered without husk
Instructions
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.
Nutrition
Calories:
264
kcal