I book marked Carrot custard recipe from Jofy’s blog long back. Last week I tried it. My daughter liked it very much that she finished eating before I took picture for the blog. I took the step recipes, so I thought I will make again and take final pictures. For a change I wanted to try with beetroot instead of carrot as my daughter is not very fond of beetroot. At least she will eat then in dessert form. I liked the beetroot version much better than carrot, as the beetroot has much sweetness in itself.
Following recipe can be adopted both for carrot and beetroot.
· Beetroot – 1 small size – Grated. (It was nearly one cup)
· Ghee – 1 tbsp
· Boiled and cold Milk – half litre + 2 tbsp
· Custard powder – 1 tsp
· Sugar – 4 tsp (Change according to ur taste)
· Cardamom powder – ¼ tsp
Grate the beetroot and keep aside.
Boil the milk and allow it to cool.
In a thick bottom pan, heat the ghee.
Add the half litre milk and let it boil well so that beetroot is cooked well for about 5- 10 mins.
Add sugar and cardamom powder and mix well.
In a small bowl, add custard powder and 2 tbsp of milk and mix well without any lumps. Add the custard milk mix to the beetroot milk mixture and let it get thicken in low flame for 5 mins with constant stirring.