Name: Almond Raisins Crust Pie filled with Indian Carrot Pudding recipe by Antara Navin at BetterButter
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 10
Ingredients: For the crust -; 1 cup almonds; 1/4 tsp sea salt; 1/4 cup raisins( black or golden); 1/2 tsp Vanilla extract; 1/4 tsp ground cinnamon; 2 tbsp unsalted butter ( I used coconut butter); For the Carrot Pudding filling -; 2 cups tightly packed finely grated carrot; 2 cups milk (full fat or skim); 2 tbsp desi ghee (clarified butter); 5 tbsp fine granulated sugar ( adjust as per taste); 8 green cardamom pods (peeled and crushed); 1/2 tsp Vanilla extract; 1/4 tsp fresh orange zest; 1/4 tsp chopped cashews

Ingredients Serving: 10

For the crust -
1 cup almonds
1/4 tsp sea salt
1/4 cup raisins( black or golden)
1/2 tsp Vanilla extract
1/4 tsp ground cinnamon
2 tbsp unsalted butter ( I used coconut butter)
For the Carrot Pudding filling -
2 cups tightly packed finely grated carrot
2 cups milk (full fat or skim)
2 tbsp desi ghee (clarified butter)
5 tbsp fine granulated sugar ( adjust as per taste)
8 green cardamom pods (peeled and crushed)
1/2 tsp Vanilla extract
1/4 tsp fresh orange zest
1/4 tsp chopped cashews

Instructions

Crust -
Soak almonds in water for 3 hours. Drain the soaked almonds and wipe it dry with kitchen towel to remove excess moisture.
Add all the almonds along with raisins, ground cinnamon, vanilla, sea salt and butter in the food processor and blend until coarse.
Line the bottom of the 8 inch spring form pan with parchment paper. Grease it with butter and press the almond mixture into the bottom of the spring form pan.
Blind bake the crust in the oven at 350 degrees F for 10-12 minutes. Take care not to burn the crust.
Cover the crust and put it in freezer while you make the filling.
Carrot Pudding Halwa -
Boil the milk in a saucepan, add the vanilla extract and let it simmer till the milk reduces to half.
Heat the ghee in a non-stick pan and saute the carrots for 5-8 minutes so that it loses all its moisture.
Add the milk and let it simmer on low-medium flame till all the milk evaporates.
Now add the sugar, cardamom powder and orange zest. Stir and mix.
Let the liquid evaporate. Turn off the gas and garnish the carrot halwa with cashews.
Take out the almond crust pie from the fridge and add the carrot halwa filling into the crust. Spread it evenly by using a spatula.
Put the pie in refrigerator for atleast 2 hours.
Remove the Almond Raisins Crust Pie filled with Indian Carrot Pudding, from the fridge and the spring form pan. Use a knife around the edge of the spring form pan to loosen the pie.
Using a knife, cut a slice of the pie and serve it with whipped cream on top or ice cream.

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