Gajar Ka Doodh / Carrot Milk

 

The first time I came across this recipe at Sailu's, I dismissed it thinking as another version of carrot kheer. Thanks to my mother, I have drunk my share of gajar ka kheer growing up, still love it and still prepare it. I happened to notice it again recently under the wiki list of Indian beverages and set out to find what it really is. It turns out it is not actually a kheer but a milk based beverage, on the lines of badam milk aka the almond milk. Not the one used as a substitute for dairy milk but the Indian style flavored beverage based on almonds.
 
The recipe sounds like almost the kheer at the first glance, going by the ingredients and the method of preparation. However the consistency and the flavor of this milk are way different than the kheer. In fact this delightful surprise tasted almost similar as badam milk, as I mentioned above. It may not be every day choice of drink considering that it takes longer than to whip up a milkshake or to prepare tea / coffee. However it would be a wonderful addition to a brunch or when serving a gathering.  

Ingredients: (2 servings)
3 cups full fat milk
1 clove
1" cinnamon piece
10 cashews and/or almonds
2 small carrots, peeled and cubed (about 1/2 cup carrot cubes)
2 tbsp. khoya / condensed milk
Sugar to taste
1/2 tsp. ground cardamom
Crushed nuts to garnish (optional)
 
Method:
* Heat milk in a sturdy bottomed or a non-stick sauce pan. Bring the milk to a boil and add clove and cinnamon. Lower the heat and let it simmer for about 10 - 15 minutes. Keep stirring the milk intermittently to avoid scorching.
* Soak cashews and/or almonds in hot water for about 10 to 15 minutes.
* In the meanwhile, steam or microwave the carrots until tender, adding little water. Nuts can also be added along with carrots instead of soaking them in water.
* Grind carrots and nuts together into a fine puree along with the water used to cook them. Add extra water / milk if needed to facilitate grinding.
* Add the ground carrot puree, khoya/condensed milk, sugar and cardamom to the boiling milk. Let it simmer for another five minutes and turn off the stove.
* Discard the clove and cinnamon bark before serving. 
* This can be served hot or chilled. Garnish with nuts if using, before serving.

This goes to Blogging marathon #61 under the theme 'Root Vegetables'. Check the link to see what other marathoners are cooking.



Comments