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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Indian Subcontinent >> Indian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Shred the carrots on the largest holes of a box grater, or using a food processor. Combine shredded carrot with milk, half-and-half, cardamom and cinnamon in a large, heavy-bottomed pot (at least 6 qts). Bring to a boil, then reduce to a simmer. Cook, stirring occasionally, until all the milk has cooked off and the mixture is nearly dry, 40-60 minutes. | 2. Meanwhile, in a small skillet on a medium flame, heat 2 tbsp oil until shimmering. Add almonds and fry, stirring often, until the almonds are a medium brown. Transfer to a paper-towel-lined plate to drain and set aside. | 3. When carrot mixture is dry, add oil and cook, stirring almost constantly, until mixture is dark orange, almost brown, about 30 minutes. Remove cinnamon sticks and cardamom pods. Stir in almonds and 6 tbsp sugar. Taste and adjust sweetness. Pour into a 13x9" pan and spread smooth. Let cool to room temperature, then refrigerate. Cut into 1" squares and store in the refrigerator. Serve at room temperature for best flavor, garnished with sliced almonds. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
carrot	4		peeled	209.92	49.0496	4.7616	1.2288
milk	5 1/3	cups	skim	2944.0	70.91199999999999	29.311999999999998	305.152
half	1 2/3	2/3		-	-	-	-
green cardamom pod	6			-	-	-	-
cinnamon	2			-	-	-	-
canola oil	2	tablespoons		247.52	0.0	0.0	28.0
almond	1/2	cup	sliced slivered	963.56	0.0	0.0	109.0
canola oil	1 1/4	cups		247.52	0.0	0.0	28.0
sugar	6 -8	tablespoons	granulated	0.0	0.0	0.0	0.0

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.