Ingredients and Weight:
- Carrots, peeled and grated: 1 kg (2.2 lbs)
- Milk: 1 liter (4 cups)
- Sugar: 250 g (1 cup)
- Ghee (clarified butter): 100 g (1/2 cup)
- Cardamom powder: 1 teaspoon
- Cinnamon powder: 1/2 teaspoon
- Saffron strands: 1/4 teaspoon (soaked in 2 tablespoons of milk)
- Almonds, chopped: 50 g (1/4 cup)
- Pistachios, chopped: 50 g (1/4 cup)
Preparation Time:
Cooking Time:
Difficulty Level:
Preparation Method Steps:
- In a large pot or Dutch oven, melt the ghee over medium heat.
- Add the grated carrots and sauté for 10 minutes, stirring occasionally.
- Add the milk and sugar, and bring to a boil.
- Reduce heat to low and simmer for 20-25 minutes, or until the carrots are tender and the liquid has reduced.
- Stir in the cardamom powder, cinnamon powder, and saffron-infused milk.
- Cook for 2-3 minutes more, or until the spices are fragrant.
- Garnished with chopped almonds and pistachios.
Nutritional Information Per Serving:
- Calories: 250
- Carbohydrates: 45 g
- Protein: 5 g
- Fat: 10 g
Dish Characteristics:
- Rich and sweet
- Creamy and smooth
- Aromatic with spices
- Festive and elegant
User Comments:
- "Absolutely delicious! Perfect balance of sweetness and spices."
- "Reminds me of home - a taste of India in the US."
- "Very easy to make and impressive to serve."
- "Love the crispy almonds on top."
- "A great dessert for any occasion."
Special Precautions and Tips:
- Use high-quality ghee for the best flavor.
- If you don't have ghee, you can substitute unsalted butter.
- Add more sugar to taste if desired.
- Serve warm or chilled.
- Can be stored in the refrigerator for up to 3 days.
