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Pumpkin and Carrot Pudding

Pumpkin and Carrot Pudding
Course: Dessert, Iftar
Cuisine: Keralite
Keyword: Chilled, Fruit, Milk, No Bake, Nuts, Stovetop
Servings: 8 people


  • 4 cups Rice pumpkin grated
  • 9 pieces Carrots (medium sized) peeled and grated
  • 6 pieces Cardamom pods crushed to powder
  • 8 tsp Sugar as needed
  • 3 tsp Ghee
  • 1 pinch Salt
  • 5 pieces Nuts to sprinkle

Custard Base

  • tsp Custard powder
  • tsp Warm milk
  • 1 tsp Vanilla paste or extract
  • 3 cups Milk at room temperature
  • 5 tbsp Sugar
  • 1 pinch Turmeric powder


  • In a heavy bottomed saucepan, heat the ghee.
  • Once the ghee is warm, add the crushed cardamom and roast for ten seconds.
  • Add the grated pumpkin and carrot into the saucepan and cook on a slow flame with the lid on for 20-30 minutes. Keep checking and stirring in regular intervals to prevent burning.
  • The mixture should resemble pulp and it should have released water at this stage.
  • Increase the flame to medium-high and cook the mixture without the lid for 10 minutes or till the water is completely evaporated.
  • Start adding sugar a teaspoon at a time. Check the sweetness after adding 4 tsp and add sugar to taste. If your pumpkin isn’t ripe enough, you will need more sugar.
  • Mix well till the sugar has melted and combined.
  • Take it off the flame and allow it to cool to room temperature.

Custard Base

  • In a small bowl, combine the custard powder and warm milk and mix thoroughly. There should be no lumps.
  • Add the Vanilla and mix it well.
  • In a heavy bottomed saucepan, pour milk and gently heat it on a low flame. Keep stirring in intervals so that it does not burn at the bottom.
  • Add sugar and keep stirring till it is completely melted, about 5 minutes.
  • Pour the custard powder mixture slowly into the saucepan while stirring well to make sure no lumps form.
  • Stir continuously for about 3 minutes or till the custard thick enough to coat the back of a spoon. It should be of pouring consistency.
  • Add the Turmeric powder and stir it to brighten the color of the custard.
  • Remove from heat and let it cool to room temperature.

To Assemble

  • In a glass dish, place a layer of the pumpkin-carrot mixture on the bottom.
  • Pour a little custard till the layer below is covered.
  • Add another layer of pumpkin carrot and gently press it into the custard as it is quite loose.
  • Pour custard just enough to cover it.
  • Repeat in layers till mixture is complete. The last layer should be custard and it should cover it completely.
  • Alternatively, you can layer in individual dessert bowls or cups. However, don’t build more than two layers.
  • Refrigerate overnight.
  • Sprinkle your choice of nuts right before serving. I used Almond Flakes and Pistachio slivers.
  • Serve cold.