I found this book, Milkmaid Tasty Collection while clearing my books shelf at my parents place. I had written to Nestle India and they had sent this to me....sometime in December 1986. I have signed it as received on 31 st Dec 1986! I can only recall all the enthusiasm of a new bride to impress! Did I or not, I'd rather leave it there.
However, having found it I dropped it into my bag and brought it here only to find that condensed milk does not make an appearance in the super market shelves as often as I would love to find a can.
Then the other day, I spotted a fresh batch and scooped four tins in my shopping cart. (the next week that shelf is barren again). I had also found good carrots while I was at the gardener who sold me my potted plants.
I sure you have all guessed where this leads to. I needed an excuse to put both of these to use and remembered that I had not made carrot halwa in a long while. The picture in the booklet was just awesomely tempting.
I did not follow the recipe to the letter though. It calls for whole milk and a full can of milkmaid and some sugar too, just optional.
I tried making it slightly low on the fat and did not add the sugar.
250 grams fresh carrots, washed, peeled and grated finely.
200 ml skimmed milk
100 ml whole milk
About 1/5th of the 385 grams tin of condensed milk
2 tablespoons ghee
8-10 pieces cashew nuts
8 -10 almonds, blanched and slivered
The above recipe serves about three to four.
How to proceed:
Heat 1 tablespoon ghee in a pan and roast the cashews and almonds. Then add the raisins and toss until they puff.
Add milk to the carrots and cook until they are soft.
Once they are soft and the milk is absorbed partly, add the condensed milk.
Cook on slow fire until well combined and just short of dry.
Add the rest of the ghee and combine well, cook for a further 5 minutes.
Remove from the fire and garnish with the roasted nuts and raisins.
Serve warm. Enjoy the goodness of carrots cooked in milk.