At first glance, the combination of ingredients sounds mildly off-the-wall, but this was probably one of my favourite recipes by Sailu. The carrot flavor makes it taste as if you are drinking halwa.
Gajjar Ka Doodh
(Carrot Milk)
Preparation
30-40 minutes and chilling time. Makes approximately six glasses.
Ingredients
2 big carrots, steamed and pureed
1 1/4 litre milk (Sailu used skimmed milk)
1 inch cinnamon stick
1 clove
2 tablespoons unsweetened khoya or 3 tablespoons condensed milk
4 tablespoons sugar (adjust according to your choice)
1/2 teaspoon elaichi powder
A few strands of saffron (optional)
6 cashew nuts and 4 almonds, blanched (Soak together in some milk for 10-15 minutes, then grind into a paste)
Method
Steam the carrots, cool and puree. Keep aside.
Grind the cashew nuts and almonds to a smooth paste. Keep aside.
Add the clove and cinnamon stick to the milk and bring to a boil. Reduce heat and boil the milk for at least 10 minutes, stirring it. Add the sugar and stir until it is completely dissolved.
Add the carrot paste to the milk mixture, combine well and let it cook for 3-4 minutes. Add the nuts paste, khoya and elaichi powder -- combine well. Turn off heat after 2 minutes and cool completely.
Remove the clove and cinnamon stick from the mixture and discard it. Blend the cooled mixture till you get a smooth consistency. Garnish with toasted almonds slivers or pistachios. Serve warm or chilled.
Also read: Delicacies of Bengal
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