Photo by Michael Piazza
This is a fragrant, festive dessert: a speedy, flourless Indian version of carrot cake.
Makes 2–2½ cups
2 tablespoons ghee or butter
2 cups coarsely grated carrot ½ cup whole milk
¼ cup sweetened 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 the 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.
This recipe appeared in the Winter 2018 issue as part of a larger story, “An Indian in Winter.”