Gajjar Ka Doodh – Carrot Milk

Gajjar ka doodh is one recipe I’ve tweaked and tested a number of times and today’s version, is one which I keep returning to and well received by family and friends. Well, it all starts with some fresh carrots, milk, pala kova (evaporated unsweetened milk), sugar, infused with a hint of cinnamon, clove and a dash of freshly ground cardamom and saffron which gives it a delicious sweet note, aroma and a lovely color.this is definitely a very good recipe for pregnant women kids. 

If you don’t have unsweetened pala kova on hand, substitute with condensed milk and reduce the quantity of sugar. But try preparing it with pala kova – nothing to beat the flavor it lends to the carrot milk. This richly flavored comforting drink makes an ideal  drink/a perfect party drink or when unexpected guests arrive. Well, this drink does improve with age, ahem, yes, tastes better the next day or the day after that..:).

I’m sure many of you are surprised at the color of carrot milk, expecting it to be a bright orange shade. You see, its the addition of saffron which lent this dish its enticing beautiful yellow color..:)

Gajjar Ka Doodh Recipe

Prep & Cooking: 30-40 mts and chilling time

Makes approx 6 glasses

Cuisine: North Indian

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Ingredients:

2 big carrots, steamed and pureed

1 1/4 lt milk (I used skimmed milk)

1″ cinnamon stick

1 clove

2 tbsp unsweetened kova or 3 tbsp condensed milk

4 tbsp sugar (adjust according to your choice)

1/2 tsp elachi pwd

few strands saffron (optional)

6 cashew-nuts & 4 almonds (blanched) (soak together in some milk for 10-15 mts)

1 Steam the carrots, cool and puree. Keep aside.
2 Grind the cashewnuts and almonds to a smooth paste. Keep aside.
3 Add the clove and cinnamon stick to the milk and bring to a boil. Reduce heat and boil the milk for at least 10 mts, stirring it. Add the sugar and stir till its completely dissolved.
4 Add the carrot paste to the milk mixture, combine well and let it cook for 3-4 mts.
5 Add the nuts paste, pala kova and elaichi pwd – combine well. Turn off heat after 2 mts and cool completely. (remove the clove and cinnamon stick from the mixture and discard it)
6 Blend the cooled mixture till you get a smooth consistency.
6 Garnish with toasted almonds slivers or pista. Serve warm or chilled.

Protein Rich Parathas – Stuffed Parathas with Carrot filling

Carrot parathas are protien rich,very good for the kids.My sister always packs this as her daughter's (snehal) lunch box.she loves it...

For the dough

Wheat flour, 2 cups

Water, 1 cup (approx)

Salt, as required

Oil, 2 teaspoon (optional)

For the stuffing

Grated Carrot, 2 cups

Turmeric powder, 1/4 teaspoon

Ground cumin, 1/2 teaspoon

Chilli powder, 1/2 teaspoon

spring onions, 1 tablespoon (optional)

Salt, as needed

Oil, 1 teaspoon

For the dough

1. Combine wheat flour and salt and knead adding water little by little to form a smooth and soft dough.
2. Add oil and knead for a minute or two.
3. Cover it with a damp cloth and let it rest for at least half an hour. 

For the stuffing

1. Heat oil in a pan add the carrots, spring onion, turmeric powder, cumin powder, chilli powder, salt and saute till the carrot is cooked. 
2. Remove from heat and let it cool for some time. 

For the parathas

1. Knead the dough that has been resting again for few seconds. Divide the dough to 10 equal parts.
2. Roll the balls into small discs, Keep the stuffing and seal the edges together and roll it again to a smooth ball. Take care that the stuffing is properly covered. 
3. Repeat the process for all the other balls.
4. Flour the work surface, then carefully roll these prepared balls with rolling pins into parathas. 
5. Heat tawa and cook the parathas on both side, drizzling some oil .
6. Serve them with raitha or cilantro chutney or side dish of your choice.

Nuvvula (Sesame Seeds) laddu ~ Til Ke Laddu

I like to feed Nehal healthy desserts made from nutrition rich ingredients rather than a fat-rich cake or mithai. Sesame seeds Laddu falls under the category of a healthy dessert. Nuvvula Unda or Nuvvula Laddu is a classic Andhra style sweet prepared for festivals like Nagula Chavati. At home, we make this calcium rich sweet often. I usually make small laddus (compared to the size of the sesame seeds laddus you see in this post) and serve as an after lunch dessert to Nehal.

Very simple to prepare with only two ingredients going into the making of traditional Nuvvula Laddu recipe. I tend to add roasted almond meal or roasted and powdered oats to boost the nutritional profile. The taste of Nuvvula Unda will depend on the quality of jaggery and sesame seeds. Use fresh sesame seeds and good quality jaggery to enjoy the chewy nutty taste of sesame seeds and the sweet flavor of jaggery. A unique combination of flavors that is bound to get you addicted.

Nuvvula Unda Recipe

Preparation & Cooking Time: 30 mts

Makes approx 20-22 laddus

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Ingredients:

1 1/2 cups white sesame seeds/nuvvulu/til

1 1/4 cups grated jaggery/gud/bellam (grated or cut into small pieces)

1/2 cup oats, dry roasted for 5 mts, cooled and ground to a powder (optional)

10-12 almonds or cashew nuts or fistful of peanuts, dry roast, cool and make a coarse powder (optional)

1 1/2 – 2 tbsps milk

1/2 tsp cardamom pwd (optional)

1 Dry roast sesame seeds in a heavy bottomed vessel till the rawness disappears and a nutty aroma emanates the kitchen. Roast on low flame and do not burn them. Remove onto a wide plate and allow to cool.
2 In the same vessel, add the oats and dry roast on low flame for 5 mts. Remove onto a plate and cool.
3 In the same vessel, add the almonds and dry roast on low flame for 5 mts. Remove onto a plate and cool.
4 First grind the almonds till coarse. Remove onto a bowl. Next grind the oats to a powder (5 seconds). Remove onto a bowl with almond powder.
5 Next blend the sesame seeds for 5-6 seconds. You have to make a coarse powder of the sesame seeds. Add the grated jaggery and blend till combined. Add 1-2 tbsps of milk and blend. You can see the oil (sesame seeds) oozing out of the mixture.
6 Remove onto a plate and add the oats powder and almonds powder. Mix and make small balls with this mixture.
7 Store in an air tight container and they stay good for a week to ten days. You can store in the fridge too for longer shelf life.

TIPS:

Cardamom powder is an optional ingredient and I usually do not add it. If you are not using oats, reduce the quantity of jaggery by 1/4 cup. You can add 1/4 cup of desiccated coconut for variation.