Carrot Bowls

As a refreshing dessert or a light snack, these carrot bowls with ever-so tender and unbelievably sweet carrots can be easily conjured up.

Total time: 30 to 40 minutes.
Serving size: 10 pcs.

Ingredients:

• 4 large carrots
• 300g sugar
• 1.5 cinnamon sticks
• 1.5 cups water
• 200g grated khoya
• 2 tbsp ghee (clarified butter)
• 50g freshly grated coconut
• 1 tsp cardamom powder
• 1 tsp chopped mixed nuts (cashews, almonds, pistachios)
• 1/2 cup granulated sugar
• 2 tsp coconut powder
• 1 tsp chopped pistachios

Instructions:

• Cut the carrots into 1.5-2 inch slices and use a scoop or spoon to carve out bowl shapes, leaving the bottoms intact
• In a pan, combine 1.5 cups water and the sugar. Bring to a boil and simmer until the syrup thickens.
• Add the carrot bowls to the simmering syrup and cook until softened and translucent.
• Remove with a slotted spoon and drain well.
• In a pan, heat up the ghee and saute the chopped nuts for 2-3 minutes. Add the grated khoya, cardamom powder, and remaining 1/2 cup sugar. Mix well and remove from heat.
• Fill the cooked carrot bowls with the khoya mixture. Garnish with chopped pistachios and coconut powder
• Chill in the refrigerator for at least 30 minutes before serving.

Indian Chef Chhaya Thakker, who has a huge following online on WhatsApp and YouTube will be sharing her favorite recipes and cooking tips with readers of The Times Kuwait. For feedback, you can write to editortimeskuwait@gmail.com