Two Healthy Black Carrot Recipes – Shot of Anti-oxidants

Have a craving for the sweet tooth and want to try something new, ever tried something nutritious and healthy, an antioxidant-rich dessert!

If not spare a few minutes here and read on…

Black Carrot Halva: 

Ingredients:

Method:

• Grate carrots and keep them aside.
• Heat ghee in a pan and sauté cashew nuts and pistachios over it, remove and keep aside.
• Sauté carrots over the ghee, after it shrinks a bit add milk, condensed milk, sugar.
• Stir in between, once the carrot becomes soft and the ghee leaves the sides it’s done.
• Relish a lip-smacking healthy, nutritious dessert.

Nutritive Value per serving of black carrot halwa:

Black Carrot Kanji:

Ingredients:

Method:

• Wash the black carrots and peel them, cut them into batons, and keep them aside.
• Boil two liters of water thoroughly and add to it coarsely grounded mustard seeds, Salt, Asafetida.
• Once the water is boiled and all the above ingredients are added, put the carrots into it.
• Transfer the entire mixture into a glass jar and cover the top tightly with a muslin cloth.
• Keep the jar in sunlight or in a warm place for 3-7 days undisturbed.
• The mixture will start to ferment.
• Taste it after a few days, if the temperature is high the kanji will ferment within 4 days else will take time.
• After it turns sour it’s done.

Served as a side dish during meals it is an excellent low-calorie appetizer and best-fermented drink to have during summers or winters to aid proper digestion. This drink is a rich source of antioxidants and fermentation further enhances its nutritional value, making it an ideal drink.