Beetroot Carrot and Mint layer pudding

Name: Beetroot Carrot and Mint layer pudding
Total time: 1800 s
Yield: 10 servings
Cuisine: Indian
Ingredients: 1 Beetroot medium; 2 Carrot; 10 Mint leaves; 1/2 litre Milk; 1 tin Condensed milk; 3 tbsp Sugar; 4 tbsp Cornflour; 2 tsp Vanila essance

Subha Suresh @cook_25348373

Kannur, Kerala

#holi21
A veg pudding,
A delicious pudding

Subha Suresh @cook_25348373

Kannur, Kerala

#holi21
A veg pudding,
A delicious pudding

Saved

Ingredients

30min

10 servings

1Beetroot medium
2Carrot
10 Mint leaves
1/2 litreMilk
1 tinCondensed milk
3 tbspSugar
4 tbspCornflour
2 tspVanila essance

Saved

Steps

30min

1

Grate the carrot & beetroot seperately.
2

Blend the mint leaves with 2 tbsp milk & 1 tbsp sugar in a mixer. Strain it. Keep it aside.
3

Blend the grated beetroot & grated carrot seperately with 1 tbsp sugar & 2 tbsp milk. Strain it.
4

Mix cornflour with 1 tbsp water & make a fine paste, Heat the remaining milk, when it boils, add cornflour paste, heat it on low flame 3 min, then add sweet condensed milk. Stir it well. Remove from heat. Add vanila essance & mix it well.
5

Make 4 equal parts. First part add mint mix, then heat it over boiling water & transfer it into the mould.
6

Second part, add carrot mix, then heat it over boiling water & transfer it into the mould.
7

Third part, add beetroot mix, mix it well. Then heat it over boiling water. Transfer it into the mould.
8

Pour the remaining milk mix (you can add chocolate mix or crushed almonds as your choice) into the mould. Keep it in the freezer 1 hr.