We are a gang of twelve friends, and we still chirp and cackle together just as we did forty years ago, when we were still about to graduate from the esteemed Maharani’s college for women at Mysore. Luckily most of us have settled down at Bangalore, and we make it a point to meet at least once a month in one of our homes. We have all come a long way crossing the ups and downs in our lives. But this is the time we forget everything, even our families and homes!! We spend the whole day chatting in our favourite ‘ baare’ ‘hoge’ terms (As with most Indian languages, verbs in Kannada can be respectful, neutral or lack any respect! The 3rd category is also reserved for very close friends or small children, and denotes affection!) transforming ourselves into the young and bubbly ‘hudugis’ (girls) of Mysore in spite of our silvery crowns and the other symptoms of age!
Indu had lovingly prepared this sweet dessert when we had gathered at her place, to celebrate the silver jubilee of our friendship. Here is the recipe of Carrot Malai, with three cheers to our friendship!
INGREDIENTS:
Carrots – 6 large
Milk - one glass (if you are vegan, you can use Rice or Soy Milk)
Sugar - ½ cup
Almonds – 6
Optional
cardamom powder / essence of your choice - 1/4 tsp
METHOD:
1. Pressure cook the whole carrots. Allow to cool, then remove the skin and keep aside.
2. Boil milk and allow it to cool.
3. Soak almonds in hot water and remove the skin.
4. Blend carrot, milk and sugar in a mixer until smooth and creamy.
5. Pour into a dessert bowl and chill.
6. Garnish with the blanched and chopped almonds.
You may add a pinch of cardamom powder, or any essence of your choice, while blending. However, I prefer the fresh and the intrinsic flavour of carrots and milk without any additives.
Enjoy the cool and creamy carrot malai after a hard day's work!+of+FIC+Orange.jpg)
This orange coloured dish goes off to FIC Orange that Sunshinemom’s of Tongueticklers started, and is currently hosted by Aparna of My Diverse Kitchen
