Carrot - Cashew Raita

this is based on a recipe from The Art of Vegetarian Indian Cooking, by Yamuna Devi-- a must have for vegetarian cooks and anyone interested in Indian Cuisine.

• Ready In: 4 hrs 20 mins
• Serves: 6

Ingredients

• 2  cups plain low-fat yogurt
• 3  carrots, peeled and shredded
• 8  dates, pitted and finely chopped
• 4  tablespoons cashews, chopped
• 1 1⁄2 teaspoons lime zest, grated
• 2  tablespoons  orange juice
• 1  tablespoon brown sugar
• 1⁄4 teaspoon cardamom seed, crushed
• 1  pinch kosher salt

Directions

1. Strain the yogurt for 1 to 3 hours (you can line a strainer or colander with cheesecloth or a tea towel, add yogurt, then gather up the corners, tie them tight, and hang in from the faucet).
2. Place drained yogurt in a mixing bowl and whisk until smooth.
3. Add the remaining ingredients and stir until well blended.
4. Chill for several hours, and enjoy cold or at room temperature.