6 cups grated carrots (approximately 1.5 lbs of carrots)
5 ½ cups milk
¾ cups sugar
¼ teaspoon cardamom powder
¼ -½ cups mixed nuts (I used cashews and slivered almonds)
Ghyo/ghee for frying nuts (optional)
Directions:
Start by bringing the milk up to a boil and letting it cook for 2-3 minutes at a rolling boil. Add in the carrots and bring the temperature down to low/medium. You are looking for a light simmer. Keep stirring the carrot mixture frequently. You don’t want the milk to stick to the pot.
Cook the carrot mixture for 45 minutes and then add in the sugar and mix well.
At this point you can turn the heat up to medium and cook for another 15-20 minutes or until the mixture comes together (it will get thicker as it cools). Keep stirring the entire time so the mixture doesn’t burn.
Remove from the heat and top with cardamom powder and nuts.
Chef Dhillon describes his food as "unpretentiously soulful" and enjoys working with fresh, classic and rustic Fraser Valley ingredients. Proud of his Indian cooking heritage, he understands that Indian spices can do the trick and add to the flavour of so many dishes apart from the good old curry!
In 2014, he moved to Canada, where he worked with the Fairmont Hotel and completed his Red Seal Chef certification requirements. He opened his first catering company, GJs’ Kitchen, in Surrey, BC and quickly learned that the Canadian food scene is quite different from that in other countries.
Try this delicious veggie spin on a meaty favourite-Kebab by Chef Kishore Rangan. Bursting with the goodness of Spinach, peas, and soya as well as khoya it is certainly a delicious appetizer.
Try these delicious veggie spin on a meaty favourite-Kebab by Chef Kishore Rangan. Bursting with the goodness of Spinach, peas, and soya as well as khoya it is certainly a delicious appetizer.
