Chhaya RecipesFeatured
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
