In India we truly love our desserts. They are all decadent and rich and this one is no exception. The normal process can be quite long, using milk and reducing it down slowly, and can set you back a few hours. But with our little cheat ingredient, one can speed up the process and whip up this luscious dessert in no time.
This is a quick, throw it all into the pot, recipe, that is super simple to make. The hardest part would probably be, grating the carrots, and if you have a food processor attachment, it can be done in a jiffy.
It is extremely important to stay near the pot, as the milk can boil over. And once the carrots are cooked, it will require constant stirring, as the carrots fry in the ghee to get that nice golden brown color.
Take a little time, to make sure that the carrots are fried off nicely in the end, as the taste of raw carrots is not quite as appealing. It is important to fry the carrots properly, stirring them constantly so they do not burn, yet at the same time, letting that buttery flavor of the ghee, seep into the carrots to render them down to a buttery goodness.
Ingredients:
4-5 medium carrots (500gms) grated
50gms cashews
50gms raisins
1 can of condensed milk (400gms)
4 cardamom pods
1 star anise
1 tsp of ghee or clarified butter
Method:
In a saucepan, put in the carrots and the rest of the ingredients.
You can add a tablespoon or so of water, to remove all the condensed milk from the can properly.
Cook on a low heat, covered, for about 20-25 mins, keeping an eye on it, so that the milk doesn't boil over.
Open the lid after 25 mins, and increase the heat. Add one tsp of ghee, or butter. If you would like it to be more rich, you can add in more ghee. Keep stirring from now on, as you do not want the carrots to burn.
Cook for a few more minutes, till the mixture is nice and dry and the carrots no longer have a raw taste, but instead taste nice and buttery.
It can be served hot or cold, but we usually prefer to serve it warm, with some nice cold, vanilla icecream.
Comments