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Kangra Mitha by Sujata Sud Pant
- Ghee – 2 to 3 Tablespoons
- Green Cardamom – 4
- Carrots – 2 cups, grated
- Water – 2 cups
- Sugar or Jaggery – 4 Tablespoons
- Roasted Almond, Cashews, Melon Seeds, Raisins and Saffron – for Garnish
In a pan, heat the ghee. Peel the cardamoms and add the seeds to the ghee then add the grated carrot. Cook on slow heat, stirring occasionally.
In a separate pan, make a syrup with the sugar or jaggery and the 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.
Tip: Mitha can be made with grated carrots, grated or finely cubed potatoes, cooked rice or boondi.