This dessert is undoubtedly a treat to the taste buds when served with whipped cream and nuts topping.
Instant Pot Beetroot and Nuts Pudding Print Pin Rate
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Servings: 8
Calories: 264kcal
Ingredients
- 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
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.
This recipe is part of the biggest FREE Instant Pot Recipe Index, a huge collection of 853 original and delicious recipes.
If you loved this recipe, give it love. Thanks!
If you loved this recipe, give it love. Thanks!
