This creamy carrot Indian/Pakistani pudding is sweet and so very comforting. Spiced with cinnamon and cardamom it is reminiscent of a carrot cake, and is delightful both as dessert and breakfast. I based this recipe off of a blog post from Chai and Churros.
Melt butter/ghee in heavy-bottomed pot. Add carrots and cook, stirring occasionally, for about 5 minutes. Add milk and bring to a light boil. Reduce and simmer for another 5-10 minutes.
Add rice, sweetener of choice, and spices. Allow to simmer, stirring frequently so the bottom doesn't scorch, until cooked through, about 30-40 minutes. I started with about 4 cups of milk, and increased to 5 to reach my preferred consistency of pudding.
Serve warm or cold, garnished with extra cinnamon and chopped almonds or pistachios (optional).