Carrot Pirini

Carrot Pirini is super simple. The hardest task you’d have to perform is probably grating the carrots, and after that it’s just adding things and mixing. We didn’t use any sugar in this recipe because the condensed milk made it sweet enough. But if you want to make it sweeter, do feel free to add some sugar.

Serves: 2-3

Ingredients:

• 1/3 cup rice flour (coarse)
• ½ cup grated carrot
• 2 ½ cups water
• 6 inch piece of raanbaa
• 2 tsp. rosewater
• ½ cup sweetened condensed milk
• 2 tbsp. raisins (optional; you can add as much as you want and you can add some nuts too)
• 1-2 tsp. cinnamon & cardamom powder (for sprinkling on top)

Instructions:

1. Place the water and raanbaa in a pot and bring it to a boil.
2. Once the water boils, add the rice flour.
3. On low heat, cook the mixture until the rice is cooked; you’ll have to give it a stir occasionally to prevent it from sticking to the pot and forming lumps. For us this took around 15 minutes.
4. Add the grated carrots and condensed milk. Stir to combine and while stirring, cook until the carrots soften and the mixture thickens a bit. The mixture is going to continue to thicken when you remove it from heat so do keep that in mind. For us it took around 7 minutes for that to happen. Also, if you want to discard the raanbaa, you can do that before you add the carrots. As for us, we just kept it in there.
5. Add the rosewater, and the raisins if you are using them, give it a good stir and cook for another minute or so, while stirring of course.
6. Remove the mixture from the heat and pour it into whatever you are going to serve the carrot pirini in. And then sprinkle the cinnamon & cardamom powder on top. If you use a sieve the layer is going to be more uniform.