Gajar doodh is a mild, warming indian drink made by boiling carrots in milk. Delicately spiced with ground cinnamon and sweetened with touch of sugar(or jaggery) makes this carrot milk super cozy to sip on especially on chilly days. As the carrots cook, the milk takes on a soft, beautiful orange hue and a subtle natural sweetness. This is a winter drink I grew up with, and in this post, I'm sharing this cherished heirloom recipe with you.
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During winter, as soon as red carrots appeared in the market, my mom's kitchen came alive with all things gajar. There was gajar matar aloo on the table every other day, gajar gobi pickles under the sun and the classic gajar halwa we waited for with so much excitement.
Almost every day throughout the season, she would also make this gajar doodh by blending fresh, juicy carrots into a paste and gently simmering it with milk. The milk slowly simmering in the kitchen filled the air with the most comforting aroma while turning into a drink that felt like a warm hug on cold winter days.
Ingredients
You need a handful of ingredients for this recipe as seen in the image above. Any kind of milk works! Though whole milk makes for the creamiest drink. I use 2% milk. I love adding a hanful of walnuts (or almonds) while blending the carrots but they can be skipped for nut free versions.
If you wish, you can add green cardamom powder too. I sweeten mine with coconut sugar or jaggery powder but honestly, any kind of sweetner works.
About carrots, I only make this drink during winter time when red carrots are available. I have never used orange carrots, but if they are juicy and naturally sweet when in season,they would work perfectly.
Instructions
- Add roughly cut, peeled red carrots, walnuts(if using) and ⅓ cup milk to a blender jar.
- Blend to smooth paste. Add milk as needed while grinding. This paste can be stored for 2-4 days in fridge.
- In a heavy sauce pot, combine milk and carrot paste. Place on a medium flame. Stirring frequently, bring to a slow boil making sure that the milk doesnt catch the bottom.
- Reduce flame to low and let simmer for 8-12 minutes until the milk is thickened slightly and carrots would have cooked by now. Add ⅛ teaspoon ground cinnamon and sweeten as desired.
Pour warm carrot milk into cups, add a pinch of cinnamom and serve warm. You can sprinkle ground pistachios or sliced almonds on top before serving. Enjoy!
Tanvi's Notes
- This milk tastes best when the carrots themselves are sweet and juicy. Always taste a piece of carrot before making the past since good carrots make all the difference in the final flavor.
- As the milk gently simmers and the carrots cook, the mixture slowly thickens. I usually add about 2 or 2.5 tablespoons of carrot paste per cup of milk. You can always adjust the consistency as it cooks by adding a splash of milk while simmering until it feels just right to you.
Spiced Carrot Milk (Gajar Doodh)
Ingredients
- 2-3 (110g) fresh carrots peeled and roughly chopped
- 4-5 walnut halves optional
- 3 cup milk I use 2 % milk, divided
- 2 teaspoon sugar adjust to taste
- ⅛ teaspoon ground cinnamon (scant)
Instructions
- Add roughly cut, peeled red carrots, walnuts (if using) and ⅓ cup milk to a blender jar.
- Blend to super fine smooth paste. Add extra milk as needed while grinding. You will get about ¾ cup of carrot paste. This paste can be stored for 2-4 days in fridge. For 2 servings, we need ¼ cup paste only.
- In a heavy sauce pot, combine 2.5 cup milk and ½ cup carrot paste. Place the pot on a medium flame. Stirring frequently, bring to a slow boil making sure that the milk doesn't catch the bottom.
- Reduce flame to low and let simmer for 8-12 minutes until the milk is thickened slightly and carrots get a chance to fully cook and pass on their flavor to milk. Note - As the milk gently simmers and the carrots cook, the mixture slowly thickens.You can always adjust the consistency as it cooks by adding a splash of milk while simmering until it feels just right to you.
- Add ground cinnamon and sugar. Mix well and pour into serving cups. You can sprinkle ground pistachios or sliced almonds on top before serving. Serve warm!
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