Serves: 4
Total Calories: 1,650

1/4 cup Dessert Masala
1 pound carrot, scraped, washed, and grated
7 cups whole milk
1 (14-ounce) can sweetened condensed milk
1 teaspoon coarsely crushed green cardamom seeds
2 tablespoons Indian Clarified Butter (ghee) or unsalted butter
4 (4-inch) silver leaves (optional)

1. Prepare the dessert masala. Place the carrots and milk in a large, heavy wok or saucepan and cook, stirring, over high heat until the milk comes to a boil. Reduce the heat to medium and continue to cook, stirring and scraping the sides of the pan often, making sure the milk does not boil over (reduce the heat if that happens), until all the milk is absorbed into the carrots, 30 to 35 minutes.

2. Mix in the condensed milk and cardamom seeds and cook, stirring and scraping, until the mixture is quite dry, 10 to 12 minutes. Add the butter and continue cooking, stirring constantly, until it pulls away from the sides of the pan and is slightly golden, 10 to 12 minutes. Mix in most of the dessert masala, saving some for garnish. Transfer to a serving dish, garnish with the silver leaves (if using), and reserved dessert masala, and serve hot.

From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 4
Total Calories: 1,650
Calories from Fat: 1,220

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