Gajar ki Kheer - Buttered Carrots (Grated) in Condensed Milk
Try this Gajar ki Kheer - Buttered Carrots (grated) in Condensed Milk recipe
Try this Gajar ki Kheer - Buttered Carrots (grated) in Condensed Milk recipe
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0 g
- Serving Size 1 1 recipe (0g)
- Sodium 0 mg
- Sugar 0 g
- Trans Fat 0 g
- Calories 0 calories
Step-by-step
- In a pan, add ghee and fry the grated carrots until soft
- Add warm milk(which have been boiled an reduced to half) and keep stirring and let the carrots boil in the milk
- Add the dry fruits if you wish at this stage ,the raisins will fluff up having soaked in the milk..You also have an option of frying the dry fruits minimally in ghee and adding to the mixture
- Keep stirring until you hit the right consistency.
- Switch off the flame and add condensed milk(i used nestle"s milkmaid) and sugar if required.
- Mix well and serve chilled with additional nuts as garnish
Softened red carrot strands suspended in a thick, amber-hued dairy reduction yield an aromatic dessert scented with caramelized milk solids and toasted ghee. Preparing this dish requires understanding how sugar molecules and milk proteins interact under sustained heat.
Maillard Reactions and Milk Reduction
Boiling whole milk until its volume halves concentrates lactose and casein proteins. When these concentrated proteins encounter heat alongside the natural sugars inside the red carrot variety, gentle caramelization occurs. Red carrots contain higher concentrations of sucrose and softer cellular walls than standard orange cultivars, allowing them to release their juices rapidly into the surrounding fat and liquid. Frying the grated vegetables in clarified butter first coats the plant cells in lipid layers, preventing them from turning mushy while driving off excess raw moisture. Adding pre-reduced milk accelerates the thickening phase, ensuring the starches and sugars bind into a cohesive emulsion rather than separating into curds and whey.Judging Consistency and Sweetness
Determining when the mixture finishes cooking relies entirely on visual and physical cues rather than temperature devices. Dragging a wooden spoon across the bottom of the pan should leave a clear path that slowly fills in after approximately two seconds. Condensed milk introduces sucrose and concentrated milk solids simultaneously, so stir it in only after turning off the heat to prevent scorching the delicate dairy sugars against the hot pan base. Chill the finished dessert for at least two hours before serving to allow the fats to firm up and the dried fruits to fully hydrate.
