“This book is perfect for the meat minimalist! Bindu uses spices to create healthful and flavorful dishes, easy to follow recipes and I especially love the nutritional “What’s good for you.” A valuable contribution to any kitchen!”
- Vasantha Prasad, author of “Indian Vegetarian Cooking from an American Kitchen.”
Stop Over Eating For Good
Indian Vegetarian Cooking From An American Kitchen
Grated carrots, cooked in milk till tender, are flavored with sugar and spice. This dessert is similar to halva—not as thick, but just as sweet and tasty. My favorite way to serve is warm with vanilla ice cream.
In a heavy-bottomed pan, melt 1 Tbsp. of butter. Add grated carrots, and sauté on medium flame for 8–10 minutes, until the raw smell is gone. Add half-and-half, and cook 10 minutes until milk is reduced, stirring occasionally. Add sugar, 1 Tbsp. butter, and nutmeg, stir occasionally until sugar is dissolved and mixture is a thick consistency, about 10 minutes. Serve warm or chilled with a dollop of vanilla yogurt or a scoop of vanilla ice cream.