CARROT JUICE

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INGREDIENTS:

  • 2 pounds carrots, chopped
  • 4 or more cups water
  • 1 can condensed milk, or malai with sugar (I prefer it with condensed milk)
  • Dash of nutmeg/cinnamon or green cardamom
  • 1 teaspoon vanilla
  • ½ teaspoon fresh ginger

METHOD:

Blend carrots in a blender, adding water; sieve through mulmul (muslin) cloth. Squeeze extracting all juice, discard the pulp and pour the juice into the blender, adding all ingredients. Puree and serve hot or chilled.

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