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.



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Kesar Lassi

I love desserts and if I am at a restaurant enjoying a buffet meal, I make sure to leave some room for the desserts. If ordering by menu, my meal would end with rasmalai or a cold beverage. As I am doing a restaurant menu based theme this week, I thought of choosing a beverage of Indian origin as my other courses of meal are Indian. Among the list on Puranmal menucard, they had special kesar lassi and I chose to go with it. 
Lassis are yogurt based drinks, prepared adding sugar / salt and sometimes along with crushed cumin. There are fruit based sweet variations as well. These refreshing drinks provide a respite during the scorching summer weather and they are commonly prepared in Punjab and other North Indian states. Wiki mentions that this kesar lassi is popular in Pakistan's 'Sindh' Province and in the state of Rajasthan in India. 
When preparing lassi go with the freshly prepared dahi / yogurt and chill it for few hours for that 'cold' effect. If it is not chilled, try adding some crushed ice but limit to one or two ice cubes per glass as the lassi would end up on a diluted side. I added some almonds and pistachios since the name of the recipe was Special Kesar Lassi. You can blend them along with the yogurt or add some as garnish. Or if you are looking for that 'malai maarke' kind, add some malai / cream and enjoy.

Ingredients: (2 servings)
A pinch of saffron
1 cup thick, fresh yogurt (Chilled would be best.)
1/4 cup chilled milk
Icing sugar to taste
2 pinches of cardamom powder
Nuts to garnish (optional)
2 -3 tbsp crushed ice (optional)

Method:
* Soak saffron strands in a Tbsp. of warm water or warm milk for about 15 minutes.
* Blend well yogurt, milk, sugar, saffron mixture and cardamom until frothy using a blender or the traditional wooden churner. If desired, nuts can be added as well while blending.
* Add some crushed ice if using to the glass and pour lassi over it. Garnish with a few saffron strands and nuts if desired and serve immediately.

Check what other marathoners are cooking during this marathon.

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