Indian sweets, or mithai, can be an acquired taste. Rich and sugary, they offer the perfect end to a satisfying meal in small doses. Make that very small doses!
4 tbsp ghee
6 tbsp sugar
350ml evaporated milk
6 green cardamoms
Cashews, crushed cardamom and vanilla ice cream to serve
- Peel and cut the tops and bottoms off the carrots. Grate by hand or in a food processor.
- In a pan, bring the ghee to heat on medium. When it’s hot, add the grated carrots and sauté for 10 minutes until the carrots take on colour and the moisture they release evaporates. Now add the sugar, the evaporated milk, and cook on a high simmer stirring regularly but gently.
- In 45-50 minutes the milk will have all evaporated. Crush the cardamoms and stir them in. Serve warm divided into little bowls, with a smattering of crushed cashewnuts and cardamom on top. This is great served with quality vanilla ice cream.
This recipe is part of Mallika Basu's vegetarian three course Curry for Change menu. Get the entire menu.