This Indian/Pakistani dessert can be made ahead and is perfect for a picnic because it is just as good room temperature as it is hot, or straight out of the fridge. It is spiced with cardamom, and is traditionally made with sugar and is a little soupy. Mine is a little "drier" - won't run all over your picnic plate! - and is sweetened with honey which adds a gentle layer to the flavors. If you've had this from under a heat lamp at an Indian buffet, you'll be pleasantly surprised with how much more fresh and flavorful it tastes when you make it at home. —witchykitchen
butter or ghee
cardamom pods, cracked
chopped pistachios for garnish
In This Recipe
Warm the butter or ghee and cardamom pods over medium heat until melted.
Add carrots and cook gently, stirring, until they soften (they will already be pretty soft and "juicy" in the first place after being shredded).
Add milk and cook, stirring, until the mixture is moist but not soupy.
Stir in honey and remove from heat.
Serve garnished with pistachios. You can also use chopped almonds or cashews, but I love how the green nuts look against the sunny carrots.