Carrot Milk Recipe
Ingredients
- 200 g Carrots
- 5-6 Cashew Nuts
- 5-6 Almonds
- 1 cup Water
- 1 liter Milk
- 2 Cloves
- ½ tsp Ground Cardamom
- ¼ cup Sugar
Instructions
Cook The Carrots:
- Add carrots, cashew nuts, and almonds to a pan along with 1 cup water.
- Cover the pan with a lid and cook on medium heat for 10-12 minutes until the carrots are tender.
- Remove the pan from heat and let the ingredients cool down completely.
Make The Carrot Milk:
- Transfer the cooled ingredients to a blender and blend until smooth. Set aside.
- Transfer milk and cloves to a pan and heat over medium heat until the milk comes to a boil. Stir frequently to avoid scorching.
- Reduce the heat to low.
- Add the carrot paste to the pan and cook for 10-12 minutes on low heat. Stir frequently.
- Add cardamom powder and sugar and cook for another 3-4 minutes. Check the sweetness of the milk and add more sugar if required and cook for another minute.
- Pour the carrot milk in serving glasses, garnish with slivered almonds and pistachios and dried edible flowers, and serve hot. You can also serve it chilled if you wish to.
