Editor of the culinary department one day received a letter from a reader, and in it:
“Dear editorial board,
I would like to inform you that I have tried your recipe. Although I replaced the shrimp with bacon and avocado with potatoes, but still your salad with shrimp and avocado tasted my husband very much. “
I admit that with today’s recipe is quite similar. When on the Spoon, Fork and Food I saw a brilliant photos of carrot and sago pudding, I knew I need to make one.
The original recipe, however, was a problem. First sago – virtually inaccessible in Poland, not to mention the price (and shipping costs). I had to find a replacement. It turns out that a great replacement are pearls of tapioca. And these can be bought in Poland without much hassle – in supermarkets, stores with „exotic” food, the Kitchens of the World.
One problem solved.
The second was to find a suitably sweet carrots. I did not want sweetened dessert, assuming that the natural sweetness of carrots is enough. And it worked. At one of the farmer market stands I got, although slightly frozen, late young carrots. As one of my friends says – cut, mjut and peanuts. 🙂
The rest was easy.
Of course, the replacement of ghee is not straightforward – oils do not give the specific slightly peanut taste and smell. I’ve used hazelnut oil. You can try heat up coconut oil with some hazelnuts also. Or vegan ghee, but I’m not fan of bought vegan margarines, butters or cheese.
For this coconut milk, cardamom and saffron.
If possible, use black cardamom – its scent is more intense, a little sharper than green. Also, grind only the seeds, without shells.
To veganize food is not easy, and often ends in failure, because the taste or consistency is, simply, not as it should be. However, in this case? Success. 🙂
Dessert is better warm (at least I think so). But also we can prepare in advance and up to 3 – 4 days refrigerated.
400 ml (can) coconut milk
0.5 cups tapioca pearls
1 cup grated carrots
1 teaspoon hazelnut oil (or butter ghee)
0.5 tsp ground cardamom pods
pinch of saffron
1 tablespoon blanched and chopped almonds
1 tablespoon chopped hazelnuts
2 tablespoons chopped pistachios
- 1 tablespoon milk, pour into a cup, add the saffron and leave in the fridge.
- Wash tapioca pearls and soak for approx. 1 hour.
- Preheat the hzelnut oil in a saucepan. Add the grated carrot. Fry, stirring constantly, until carrots darken andstop being raw.
- Add milk to the carrots.
- When the milk begins to boil, add cardamom and soaked tapioca. Cook, stirring, until all begins to thicken clearly.
- Add the saffron soaked in milk, chopped nuts (some leave for later) and cook the whole for a few minutes.
- Pudding translate into bowls, decorate with remaining nuts.
Dessert can be served warm or cold. Bon Appetit 🙂