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 Prasad exploits the meaty and robust quality of aubergines in this striking vegetarian recipe, using the vegetable to wrap up a gently spiced and aromatic quinoa, paneer and crunchy vegetable filling. A perfect mix of textures and flavours, this recipe could easily be multiplied to feed a crowd.
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