It can be Gajjar Ka Doodh, a traditional receipt from North India with pala kova (evaporated milk without sugar). Instead of pala kova condensed milk may be taken but do not forget to put less sugar into your carrot drink. If you have an opportunity to cook it with pala kova, do try as it is surely worth it.


Soak 6 cashewnuts and 4 almonds without rind in a small amount of milk for 15 minutes, and then grind them into paste. Take two large carrots boiled and smashed into puree after cooling. It will be enough for 6 glasses of our Indian drink. Add to a liter and one cup of milk a clove and half of a cinnamon stick, heat the liquid until it boils. Make the heat minimal and keep the milk boiling for about 15 minutes while stirring it constantly. Put in four tablespoons of sugar (or less if you do not have pala kova) and continue to stir until it dissolves completely.

Keeping the milk heated, add smashed carrots to it, then mix two substances together and cook for 3–4 minutes. Add 2 tablespoons of pala kova (3 tablespoons of condensed milk) and half of tablespoon of powdered elaichi. Mix everything well and after two more minutes stop boiling the milk. Remove the cinnamon stick and the clove that are no longer necessary, and wait until the milk cools completely.

If you wish, add few strands saffron to give the milk a peculiar sweet aroma and taste along with nice yellow color. Blend the mixture into a smooth, homogeneous drink. It suits summer parties perfectly when chilled and decorated with toasted almonds or pistachios. When warm, it will be a good variant for unexpected guests. Cooking process together with chilling takes 30–40 minutes, but you would better make the carrot milk beforehand as it does taste better after a day or two.