Carrot Milk

Cook along · 10 steps

Method

1. 1

   Wash, peel, and cut 500g carrots into medium pieces. Remove the hard yellow core from the center.

2. 2

   Heat 1 tbsp ghee in a pan. Add carrot pieces and cook on low to medium flame for 4-5 minutes until about 70% done. Let cool.

3. 3

   Blend the cooled carrots into a smooth puree in a blender. Set aside.

   

4. 4

   Boil 1 liter milk in a pan on low flame, stirring occasionally to prevent sticking.

5. 5

   Once the milk boils, add ⅓ cup sugar and 6-7 saffron strands. Stir until sugar dissolves — about 4 minutes.

   

6. 6

   Add the carrot puree to the milk. Mix well — the milk will turn a beautiful golden-orange color.

7. 7

   Boil on low flame for 5 minutes. Do not over-boil — this is carrot milk, not kheer.

8. 8

   Add cardamom powder, finely chopped dry fruits, and dried rose petals. Mix well.

   

9. 9

   Garnish with chopped pistachios and rose petals.

10. 10

    Serve hot. Offer to Lord Jagannath with tulsi leaves.