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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 6 |
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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:
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 |
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.
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