Kangra Mitha

Prep: 20 minutes | Cook: 30 minutes | Servings: 3

Ingredients

3 tbsp Ghee

4 Green Cardamoms

300 grams Carrots grated

300 ml Water

4 tbsp Jaggery

Roasted Almond, Cashews, Melon Seeds, Raisins and Saffron- for Garnish

Method:

  • In a pan, heat the ghee. Peel the cardamoms and add the seeds to the ghee then add the grated carrot.
  • Cook on low heat, stirring occasionally.
  • In a separate pan, make syrup with the jaggery and water. Cook till the syrup is slightly thickened.
  • Once the carrots have softened a little, add the sugar syrup and bring to a boil. Cook till the carrots are soft and mushy but syrupy.
  • Garnish with roasted almond, cashews, melon seeds, raisins and saffron.
    Mitha is eaten with rice or puturoos.

Note: Mitha can be made with grated carrots, grated or finely cubed potatoes, cooked rice or boondi.

 

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