Pineapple Carrot Custard


1- 1 1/2 cup pineapple ( 1 small pineapple)
1 big carrot
3 cups milk
2 tbsp custard powder
1/4 cup water
6 tbsp sugar
1 tsp vanilla essence
50 gm cashew nuts, chopped
1 tbsp ghee


  1. Grate or finely chop pineapple and carrot and keep it aside.
  2. In a sauce pan, add milk and 4 tbsp sugar and bring to boil in a medium flame.
  3. In a bowl, mix custard powder in 1/4 cup water and add to the boiling milk and stir continuously until it becomes smooth and thick.
  4. Add vanilla essence and mix well. When it boils well, remove from flame and allow to cool.
  5. In a pan, add the grated pineapple, carrot and 2 tbsp sugar and cook well till all the water dries up.
  6. Heat ghee in a pan and fry the cashew nuts.
  7. Mix the prepared pineapple – carrot and fried cashew nuts to the custard and refrigerate it…Serve cold..
Linking this to Favorite Recipe Event – Summer Recipes at Full Scoops , the event of Swathi



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