Carrot Milk with Cardamom Cashews and Raisins

Introduction

You grate the carrots, cook them with milk, cardamom, cashews, and raisins, and stop when the milk has mostly evaporated. The result is a soft, lightly creamy carrot dish with warm spice and pockets of sweetness that fits as a dessert or a sweet side.

Recipe Details

• Prep Time: 35 minutes
• Cook Time: 35 minutes
• Total Time: 1 hour 10 minutes
• Servings: 10

Ingredients

• 2-3 large carrots
• ½ cup (120 g) cashew nuts, broken
• ½ cup (120 g) raisins, washed
• 1 pinch salt
• 2-3 teaspoons sugar
• 4 pods cardamom
• 1 pinch cinnamon powder
• 1 tablespoon butter
• 1 cup (240 ml) milk

Instructions

1. Cut off the blemished ends of the carrots, wash them, and then peel them.
2. Grate the carrots, and transfer the grated carrots into a saucepan.
3. Add the cashews, raisins, salt, sugar, cardamom, cinnamon, butter, and milk.
4. Heat the saucepan and bring the contents to a boil, while mixing.
5. Cook until the milk has mostly evaporated.
6. Serve with a sprinkling of cinnamon powder on top.

Variations

• Replace the cashew nuts with sliced almonds if you want a firmer bite and a slightly less buttery nut flavor.
• Swap the tablespoon butter for ghee to add a deeper, nuttier finish without changing the method.
• Use oat milk or almond milk instead of the milk for a dairy-free version; the texture will be a little lighter and less rich.
• Reduce the 23 teaspoons sugar if you want the carrot flavor to come through more clearly and the final dish to read less like dessert.
• Replace the raisins with chopped dates for a heavier, caramel-like sweetness and a softer texture.

Tips for Success

• Grate the carrots evenly so they cook at the same rate and the finished texture stays consistent.
• Lightly crush the 4 pods cardamom before adding them if you want them to release more flavor into the milk.
• Stir as the saucepan comes to a boil so the milk, sugar, and butter do not catch on the bottom.
• Stop cooking when the milk has mostly evaporated but the mixture still looks moist; it will thicken more as it cools.
• Check the raisins before adding them, even if they are washed, so you do not end up with stems in the pan.

Storage and Reheating

Store leftovers in an airtight container in the fridge for up to 4 days. You can freeze it in a freezer-safe container for up to 1 month; thaw it in the fridge overnight before reheating.

Reheat on the stovetop over low heat or in the microwave in short intervals, stirring between each one. If the mixture looks dry after chilling, add a small splash of milk while reheating to loosen it.

FAQ

Can you use ground cardamom instead of the cardamom pods?

Yes. Use a small pinch in place of the pods, and expect a more direct spice flavor with no pod pieces to remove later.

Should the carrots be finely or coarsely grated?

A medium grate is the most practical choice. Fine shreds cook down faster and softer, while coarse shreds stay more distinct and need longer on the heat.

Can you make this dairy-free?

Yes, if you replace the milk with a plant-based milk and the butter with a dairy-free fat such as coconut oil. The dish will be less rich but still cook down properly.

Can you serve it cold?

Yes. Warm, it is softer and looser; chilled, it firms up and the sweetness tastes more pronounced.