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Instant Pot Carrot Pudding
Course
Dessert
Cuisine
Asian
Keyword
almonds, butter, Carrot Pudding With Philadelphia Cream Cheese
Prep Time
20
minutes
minutes
Cook Time
40
minutes
minutes
Total Time
1
hour
hour
Servings
6
Calories
216
kcal
Author
Corrie
Ingredients
7-8
carrots
peeled and grated
4
tablespoon
butter
unsalted
30-35
almonds
peeled
300
g
condensed milk
5
tablespoon
cream cheese
1
cup
full fat milk
5
green cardamom
crushed
Instructions
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.
Nutrition
Calories:
216
kcal