BM # 63
Day : 21
Theme: Regional Cuisine
Cuisine : Sindhi
We have just a couple of days left to finish our Journey through the Cuisines , can't believe we are already at 'U' today.
I have a simple warm dessert for the day, just ideal for winters or those cold evenings. The Delhi carrots have such a deep red color and they look so pretty as well. The word Ubariyal means boiled , Mithi is sweet , Gajru is carrots.so boiled sweet carrots.
This is a dessert that takes me back to my child hood when my granny used to simply cut the Delhi winter carrots into roundels and boil adding sugar and cardamon. Carrots are naturally sweet and boiling them in sugar and Cardamon transfers them into a fantastic dessert, you could call it a simple version of carrot Halwa.I followed my granny's recipe though you could make it more rich by adding saffron and nuts .make it a gourmet dessert, serve it with ice cream .
I am also linking this post to the A-Z Challenge.
Ubariyali Mithi Gajru
1 large red Delhi carrot
1/4 cup sugar
1/4 tsp Cardamon powder
Peel and wash the carrots.
Cut into slices.
Place the carrots in a pot adding sugar, Cardamon powder and 1/2 cup water.
Let boil , cook till the carrots are soft and you have one thread consistency syrup.
The carrots are ready to be served.