BY RAYNA JHAVERI
PHOTOS BY MICHAEL PIAZZA
MAKES 2-21/2 CUPS
This is a fragrant, festive dessert: a speedy, flourless Indian version of carrot cake
2 tablespoons ghee or butter
2 cups coarsely grated carrot ½ cup whole milk
¼ cup condensed milk
1 tablespoon chopped cashews
1 tablespoon golden raisins
¼ teaspoon ground green cardamom
1 tablespoon slivered almonds or chopped
pistachios (or both) as garnish (optional)
Heat the ghee or butter over medium heat in a heavy-bottomed saucepan.
Add the carrots and cook, stirring, for 7–8 minutes, until softened and reduced in volume. Add the milk and continue to simmer, stirring frequently, until the milk is either absorbed or evaporated, about 2–3 minutes more. Add the condensed milk and cook, stirring, another 3–4 minutes, until the mixture reaches a soft, thick consistency. Off heat, stir in the cashews, raisins and cardamom powder.
Serve warm, garnished with almonds or pistachios, and a side of vanilla ice-cream if you like.
RAYNA JHAVERI (firstname.lastname@example.org) is an avid home cook who writes and talks about food, and often finds her foot in her mouth.