Delicious desserts from crunchy carrots
PEELED Chitra Sridhar shows you how to make the best of this versatile vegetable
Carrot is perhaps one of the most adaptable roots that proves immensely useful in the kitchen, to both savoury and sweet foods.
It always adds colour and depth to a dish, and not to mention the goodness of vitamin-A that comes with it. Here are some great recipes that milk the most out of carrots. Now, beware: these recipes need you to grate the vegetable; show the carrot who's boss!
Carrot Peda
Ingredients: 1 cup grated carrots, ¾ cup milk, ¼ cup ghee, 5-6 cashewnuts, 1/4tsp cardamom powder, 1 cup sugar
Method: Blend the carrots, milk cardamom and nuts in the blender. Heat the solution with sugar and cook until it is reduced to half its quantity. Add ghee and stir the mixture for about 10 minutes on medium heat until it is thick and smooth. Pour out on a greased thali. Form pedas and allow it to set. Serve hot, cold, or at room temperature.
Carrot Souffle
Ingredients: 1 cup grated carrots, 1/4th cup beaten malai or cream, 1 cup sugar, 3 cups milk, 1 tsp vanilla essence, 1 tbsp cornflower dissolved to a smooth paste in ½ cup of water, ¼ cup of cashewnuts and raisins.
Method: Boil the carrots in the milk until it is reduced to half its quantity and the carrots are fully cooked. Add in the sugar and cook till the sugar is dissolved. Finally add the cornflower sugar and cook. Pour into a bowl. Cool, add in the vanilla essence, nuts, resins and cream. Mix and then refrigerate. Serve cold.
Carrot Cake
Ingredients: 2 cups flour sieved with 1 tsp baking powder, 2 cups grated carrots, ¼ cup walnuts, 1 cup refined oil or 1 cup butter, 1 cup sugar, 3 eggs, 1 tsp vanilla essence.
Method: Beat the eggs with the sugar in an electric blender with the essence. Add the flour gradually and beat thoroughly. Finally add oil/butter and beat until creamy. Mix the carrots. Pour the mixture into a greased tin and bake for 35 minutes on medium heat. Tip: Serve with plain custard.