(by Chandini Prakash)
2 1/4 lb. carrots
3 pt. milk
8 green cardamom pods
5 - 7 T. ghee or clarified butter
5 - 7 T. sugar
2 T. raisins
2 T. dates, chopped
1 T. almonds, chopped
Peel and grate the carrots.
Simmer carrots in milk with the cardamom until liquid evaporates.
Heat ghee in a heavy pot, and add the carrot mixture.
Cook over a gentle flame for 10 - 15 minutes.
Stir in sugar and continue cooking until the mixture turns a deep reddish color.
Stir in raisins, dates, and almonds.
(Read Magic Wands, the story that accompanies this recipe.)
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