INDIA ON A PLATE

INGREDIENTS Cured Carrots

10g salt 22g cane sugar 6g 5 spice mix 1kg carrots 750ml milk 130g cane sugar 30g ghee 300g evaporated milk solid Garnish 50g rohdendron gel 50g apple crumble 50g mix nuts 50g walnut crumple 50g raisin gel

Method

Cure the carrots overnight with the spice mix in air tight container. Remove the excess liquid and bake it in oven for 375C until lightly coloured and tender. Heat 6 tablespoons of ghee in a deep bottomed heavy pan or kadhai. On a low heat, sauté the carrots in ghee stirring often for 15 to 20 minutes until it is cooked tender. Add 2 cups of crumbled or grated khoya (mawa or evaporated milk), mix thoroughly and then add 130g of cane sugar. Combine and mix well. Adjust the amount of sugar depending on the sweetness of your khoya. If your khoya is sweet, add 100g of cane sugar. Make sure that the khoya and sugar melts, the milk will start to thicken, reducing and leaving the edge of the pan. When you see these signs, switch off the heat. At room temperature blend the mixture to the required consistency.

Garnish

Use toppings that are accessible: Rohdendron juice is available in market otherwise can be replaced by strawberry. Reduce the juice to desired consistency. Apple crumble, thinly slice apples and glaze it with saffron sugar syrup, let it dry in oven over a low heat of 45C, once completely dried out blend it for a rough mix. Mixed nuts (almonds & cashews), blend it to a coarse powder. Walnut crumble, dust brown sugar over walnuts bake at 160C until the sugar melts. Raisins, soak the raisin overnight in 60ml of warm apple juice and purée it to a smooth consistency.

by SANJAY THAKUR