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.