Easy Carrot Pudding

To make Easy Carrot Pudding, start by thinly slicing the carrots and cooking them in full-fat milk until tender. Then, mix in sugar, condensed milk, and vanilla essence. After boiling for a few minutes, let it cool. Soak China grass in water for 10 minutes, then boil it until melted. Blend the cooled carrot mixture into a smooth paste, heat it again, and combine it with the melted China grass. Finally, pour the mixture into a pudding tray, let it cool, and refrigerate overnight.

Yes, Easy Carrot Pudding is suitable for vegetarians as it primarily consists of carrots, milk, sugar, and China grass, which is a vegetarian gelatin substitute. Just ensure that the condensed milk used is also vegetarian-friendly.

If you don't have China grass, you can substitute it with agar-agar, which is also a vegetarian gelatin alternative. Alternatively, you could use gelatin if you're not strictly vegetarian, but keep in mind that the texture may vary slightly.

After making Easy Carrot Pudding, store it in an airtight container in the refrigerator. It can last for about 3-4 days. Make sure to keep it covered to prevent it from absorbing any odors from the fridge.

Easy Carrot Pudding pairs wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream for added richness. You can also serve it with a sprinkle of nuts or a drizzle of caramel sauce for extra flavor and texture.