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Instead of using khoya, i have cooked the carrots in milk, to bring about the same creamy taste and texture, yet save on the time taken to make the khoya. Voila, carrot pudding is ready in minutes.
Member recipes are not tested by the CHOW food team.
Dressed with Dijon mustard, chives, orange zest, and parsley.
Supremely carrot-y risotto made with carrot broth, carrot juice, and grated carrots.
A not-too-sweet Chinese classic made with mango, gelatin, and cream.
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