This is a frequently made dessert in Indian and Pakistani homes, its a bit like a rice pudding (kheer), but is made with carrots and rice, resulting in a rich milky dessert, best eaten with plain yoghurt or fresh single cream. Yummy!
Most of us guesstimate the ingredients, but my sister-in-law who lives in Milpitas has worked out the following measure with perfect results every time.
Ingredients
- 2 oz (80g) butter
- 1 tsp ground cardamom
- pinch of saffron
- 2 pts milk
- 4 medium sized carrots grated
- ¼ cup rice (soaked for 30 mins)
- ¾ cup sugar
- handful sliced almonds (optional)
Method
- Melt butter in a deep heavy based saucepan, add cardamoms, saffron, carrots, rice and the milk, bring to the boil and simmer for 30 – 45mins. Keep stirring every 10mins so the ingredients do not stick to the bottom of the pan.
- Add the sugar, mix well, bring to a boil and keep on a rolling boil for 5 mins, keep stirring so the mixture doesn’t boil over.
- Switch off, leave to cool in the pan for 10mins, pour into a shallow serving dish and garnish with sliced almonds (if using).
- Cool in a refrigerator before serving with single fresh cream or plain yoghurt.
