Glazed carrots

I got this idea of glazed carrots in one of food groups in facebook. It was when I placed a question about carrot recipes during initial days of lock down as I received lot of carrots from nearby farm. It is so easy to make, yet unique & tasty. It is absolutely a guilt free treat and it is our new favorite (except my son!) on the go snacking option this lock down time.

Generally people make honey glazed carrots, whereas I chose jaggery as I avoid heating up honey. According to Ayurveda, honey should not be used on anything which is warmer than room temperature.

Glazed carrots

Preparation time: 15 minutes
Cooking time: 20 minutes
Serves: 3-4
Baby carrots (preferred) – 20, you can use about 6-8 large ones instead
Oil/ butter/ ghee – 2 tsp, I prefer butter or ghee
Salt – to taste
Jaggery powder – 2 tsp
Lemon juice – 1-2 tsp
Pepper powder – 1 generous pinch, to taste
Fresh coriander leaves – for garnishing

  • Wash carrots well, peel if you wish to. Cut and remove two ends. You need not cut the carrots if you use baby carrots. Otherwise cut them into large pieces as you like; that is 1-2 inch long sticks or circles.
  • Now add little water and cook using a pressure cooker (1 whistle) or you can boil. Care to be taken not to overcook the carrots, they should be slightly tender yet remain firm.
  • Once pressure releases, take cooked carrots in a wok/ pan with butter/ ghee or oil. Add lemon juice, jaggery, pepper powder. Heat them all together. Saute them carefully so that everything combines well. It will take 3- 4 minutes to form that glaze (shiny skin) on top of carrots. Be careful, not to burn it. Switch off the stove.
  • Garnish with finely chopped coriander leaves and serve hot. It makes a perfect evening snack for kids or you can add it to any party menu as appetizer.
Glazed carrots