The Big Boys Curry Book
This is a lightweight version of a very popular Indian desert, which can be very rich otherwise (and too rich for most western palates). The unusual use of carrots may appear strange at first, but their natural sweetness is the reason why they appear in western deserts, the most obvious example that comes to mind being carrot cake! This recipe is sufficient for 8 people and is often served with an icecream.
- 100g butter ghee
- 25g raisins
- 25g cashew nut
- 2 large fresh carrots, grated with the large grater
- 200ml (1 cup) milk
- 150g grated jaggery or sugar
- 1 cardomon, powdered and husk removed
- Heat 2 tbspn of ghee and gently stir-fry cashew and raisins until cashews are golden.
- Remove, drain and set aside.
- Heat 50g ghee in wok and stir-fry carrot for 5 minutes.
- Add milk and simmer until well reduced, 10-15 minutes.
- Add jaggery (or sugar) and remaining ghee and cook for another 5 minutes until mixture is softened. remove from heat.
- Add raisins and cashews, stir to combine. Serve hot or cold.