A classic Indian sweet, often termed as a luxury as it is made of khoya, saffron, cardamom, loads of ghee: all very rich flavors.
The husband who is a “sweet hater”, promptly agreed when I asked whether he wants me to make this sweet. One of the very less numbers of sweets he eats. The “sweet lover” in me did a little, hmmm not a little but a long happy dance.
My last post was about the best comfort brekkie for this weather, and this is a perfect dessert!
Though I did not use Khoya in this dish, I used an ingredient… the one ingredient that transports me to the kiddie days when I used to sneak into the kitchen when no one was watching, dip my finger into the tin and happily lick away… and always mom used to know what I did, when she sees a cut / scratched finger.
Did anyone guess which ingredient I am talking about??? Yes! Milk Maid it is! Most famous condensed milk in India.
So, here goes the recipe ..
- 2 cups ( tightly packed ) Grated carrots
- ½ tin sweetened condensed milk ( Milk Maid )
- 4 pods of cardamom, crushed
- 100 ml + 2tsp full fat milk
- 4-5 strands of saffron
- 10 toasted almonds
- 5 TBSP ghee
Heat the ghee in a wide skillet, add in the grated carrot and fry for 5 minutes on very low flame.
Soak the saffron in 2 tsp of milk for 5 minutes.
Add in the condensed milk, full fat milk, saffron infused milk and simmer for 20 minutes. Now add in the crushed cardamom, garnish with almonds and serve warm.