Well, it really does taste like food of the Gods. Ambrosia would be the closest translation to the Sanskrit word Amrutham. One of our friends Mohan had brought this dessert to a potluck party on Tamil New Year day back in April. I really liked the dessert so I asked him for a recipe. He sent the recipe to me the very next day but I somehow never got around to making it. Finally, this last weekend, I made it at another of our friend A's home. It is definitely much more fun cooking in A's big, spacious and airy kitchen. It makes cooking all the more fun.
I am just doing a copy paste of the recipe that Mohan had sent me. Yes, folks he really did send me the detailed instructions :) that you see. Thank you Mohan for the recipe and thank you A for giving me a chance to actually make it :).
- 4-6 carrots
- 2-3 tbsp ghee/Clarified butter
- ½ gallon milk - whole or 2%
- 1 cup almonds peeled, unpeeled, or sliced, powdered
- 15 kernels cashews, split into 1/4 inch pieces
- 1/2 cup raisins
- 1 can sweetened condensed milk
- 1/2 cup sugar (optional)
- 6 cardamom pods, powdered
- 6 cloves, powdered
- One grater
- One sauce pan
- Wash and peel 4-6 medium sized carrots, and grate them finely.
- In a big pan, saute the grated carrots with 2-3 table sppons of ghee.
- Once the carrots are partly cooked, pour 3-4 cups of milk, let ot boil, and stir occasionally until carrots are very softly cooked.
- Carefully mix powdered almonds adding required amount of milk; break any lumps, and make a smooth paste.
- In instalments, add the almond paste to the cooked carrots; stir continuously to avoid lumping.
- Add condensed milk, stir to make a homogeneous mixture.
- Add the sugar, stir to dissolve; allow to boil for a while.
- The required consistency is like a payasam/paramanam. Add more milk, or boil to thicken as needed.
- Taste the Amrutham, add more sugar, if needed.
- If the consistency and sweetness are OK, remove the pan from heat.
- Add powdered elaichi and cloves.
- Heat a smaller pan with 1 table spoon of ghee; stir & fry cashews until light brown; add to Amrutham.
- Reheat the smaller pan with 1 table spoon of ghee; stir & fry raisins until 75% of raisins bulge; add to Amrutham.
- Mix the Amrutham well, serve either hot or cold or however.