This sweet dish is popular across India, especially in the winter season when you get Dilli Gajar, as the red long variety of carrots is called.
My recent kitchen acquisition has been a Dutch Oven or cast-iron cooking pot. And this sure has been help for making this absolutely amazing sweet. The slow-cooking ability enhances the flavors by letting the carrot cook very slowly.
- 1/2 kg carrots – peeled and grated
- 1 tbsp ghee
- 1/2 ltr milk
- 1 heaped cup sugar
- ground cardamom, cashew nuts and raisins/sultanas
- Heat the ghee in the Dutch oven or any other deep, thick cooking dish.
- Add the grated carrot and mix well, letting the ghee coat the carrot completely.
- Add the milk and sugar and mix again and set the heavy lid.
- The carrot would normally cook for about an hour on a slow flame. However, the time taken will vary depending on the kind of dish used for cooking. A thinner dish may take lesser time.
- Mix well intermittently to prevent the carrot from sticking to bottom of the dish. Take care not to mash the carrot as it cooks.
- When done, the milk would have completely been absorbed into the carrot.
- Add the ground cardamom and mix well.
- Add the cashews and raisins, and any other dry fruit as desired.
This sweet can be served hot or cold. However, hot is preferred as it tastes better that way. Many times, people prefer it to be even heated a bit before serving.
It lasts for about 3-4 days without refrigeration.
I hope you, dear reader, enjoy this sweet dish as much as we do in this season! 🙂