Total Time
1hr 30mins
Prep 30 mins
Cook 1 hr

Carrots are used widely in India, not only as vegetable, but also to make drinks, pudding and fudge. This fudge can be refrigerated or frozen for quite a long time.

Ingredients Nutrition

Directions

  1. In a large skillet, cook the grated carrots and sugar, covered, for about 20 minutes.
  2. Add the dry milk; cook, stirring occasionally to avoid sticking at bottom, until no moisture is left (about 1 hour).
  3. Stir in the butter.
  4. Cook on medium heat until the mixture is of desired consistency that can be spread on a tray and cut into pieces.
  5. Add more dry milk as needed.
  6. Mix in the cardamoms and spread on a 9 by 13 inches greased cookie sheet.
  7. Garnish with nuts.
  8. Cut into squares when cold.
Most Helpful

Very tasty. My food processor grating attachment made the carrots too coarse so I took my immersion blender to the mixture between step #2 and #3. My first attempt turned out a bit too wet so I had to roll the dough into balls and dip in milk powder for a kind of truffle looking thing. Next time, I'll really cook out the water in step #2. Delicious and pretty nutritious for a dessert!

Waterskater January 27, 2008

Just made this today very simple recipe and turned out very nice. Better watch the carrots at the end of the hour almost burned my carrots because i was not watching it and stirring as i should have been.

Mosum October 07, 2007

I just made this today.It looks very good to me.I garnished the top with slivered almonds, and I also made only 1/3rd of the recipe.Put it in a rectangular baking dish.I will post again on how it turned out in taste,though texture-wise,it looks good to me.Thanks for the recipe. UPDATE:This turned out really good.The pieces held their shape.I am impressed.Thanks a lot for posting this.

sweetybaby August 30, 2006