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.
- 3 lbs carrots, scraped and grated
- 2 1⁄2 cups sugar
- 3 cups nonfat dry milk powder
- 2 ounces cups unsalted butter
- 1 teaspoon coarsely crushed cardamom seed
- 1⁄4 cup chopped blanched almond
- 1⁄4 cup chopped cashews
- In a large skillet, cook the grated carrots and sugar, covered, for about 20 minutes.
- Add the dry milk; cook, stirring occasionally to avoid sticking at bottom, until no moisture is left (about 1 hour).
- Stir in the butter.
- Cook on medium heat until the mixture is of desired consistency that can be spread on a tray and cut into pieces.
- Add more dry milk as needed.
- Mix in the cardamoms and spread on a 9 by 13 inches greased cookie sheet.
- Garnish with nuts.
- Cut into squares when cold.
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!
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.
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.