October 02, 2006
Shubho Bijoya with Carrot Kheer!
Durga Pujo is the biggest festival for us - Bengalis. I know Durga Pujo is near when the days become crisp, there is a nip in the wind, and the sun shines a little brighter. Or you can take my friend's word for it who says "there is something in the air".
Growing up, we got two sets of clothes for each day of Pujo. One to wear in the morning and the other for the evening. It was the time to meet the old friends, make new friends, chat, run around, participate in dances, dramas and no studies.
As we grew up, we would meet our friends during Durga Puja. We strolled from one pandal to the other, ate kebabs and ice-creams and gossiped till wee hours. It was fun!So many memories...
This pujo season is coming to an end. So Shubho Bijoya everyone. May the coming year bring joy, happiness and lots of surprises. To celebrate it this year, I made something special - Carrot Kheer with carrots from my back..er potyard. Yes, carrots from my porch pots. This was also my first time trying carrot kheer and it came out great.
10-12 small carrots (you can replace it with 4-5 medium carrots)
1/4 gallon milk (No Fat OK)
1 cup - sugar (you can adjust the sweetness to taste)
6-7 almonds (crushed)
2 tspoon ghee
cardamom powder - 1/2 tspoon
Wash the carrots, and grate them.
Boil the grated carrots with some water in a microwave for 7-8 minutes. Since these were tender carrots, they boiled in no time.
Make it into a paste in a food processor.
Heat ghee in a thick bottomed pan and lightly fry the carrot paste till the raw smell disappears.
Add the sugar and mix it well.
Now add the milk and cook it over low heat till it becomes thick and creamy.
Add the cardamom powder, and crushed almonds and let it cook for another 4-5 min.
Remove from heat and let it cool.
Serve it hot or cool.
This is my entry for JFI-Ghee & Butter being hosted by Cooking Medley!
Update: This is also my entry for the Green Blog Project - Winter Spring 2007.