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4 cups (1 L)
- 2 1/2 lb carrots , about 8 large carrots
- 2 cups 35% cream
- 1/2 cup 2% milk
- 15 blanched almonds , about 2 tbsp chopped
- 15 shelled pistachios , about 1 tbsp chopped
- 15 cardamom pods , or 1/2 tsp ground cardamom
- 2/3 cup granulated sugar
- 1 cup skim-milk powder
- Peel carrots, then grate using a food processor or box grater. They should measure about 10 cups (2.5 L). Place carrots, cream and 2-percent milk in a large heavy-bottomed saucepan and set over medium-high heat. Bring to a boil, stirring occasionally. Reduce heat to medium. Gently boil, uncovered, stirring often, until most of the liquid has evaporated (about 40 min). To prevent sticking, stir almost constantly during the last 5 min of cooking. If mixture starts to burn, reduce heat.
- Meanwhile, chop almonds and pistachios. If you’d like to use fresh cardamom, as Swaran does, press the side of a large knife against the pods. Remove seeds and discard pods. Grind using a coffee grinder or mortar and pestle, then sift through a sieve to remove large pieces. (Ground cardamom also works well.)
- When liquid has evaporated, stir in sugar until it dissolves completely. If this step brings out more liquid, continue to boil gently, stirring constantly until liquid has evaporated, about 5 more min. Remove from heat. Stir in milk powder, cardamom and half the almonds and pistachios. Sprinkle with rest of nuts. Best served warm. Will keep well, covered and refrigerated, for over a week.