Instant Pot Carrot Pudding With Philadelphia Cream Cheese
- 7-8 carrots peeled and grated
- 4 tbsp butter unsalted
- 30-35 almonds peeled
- 300 g condensed milk
- 5 tbsp cream cheese
- 1 cup full fat milk
- 5 green cardamom crushed
Put carrots and green cardamom in an instant pot, cover with the lid and cook until one whistle.
Add condensed milk and stir frequently until the mixture becomes a thick pudding.
Add unsalted butter into it, cook until it combines well.
Remove it and mix 5 tablespoons of cream cheese in it.
Garnish with the nuts and serve.