Glazed carrots

I came across the idea of glazed carrots in a Facebook food group. It was during the early days of the lockdown when I posted a query asking for carrot recipes, as we had received a large quantity of fresh carrots from a nearby farm. This recipe stood out for being incredibly simple, yet unique and delicious. It’s completely guilt-free and has now become our favorite on-the-go snack during the lockdown.

While glazed carrots are usually made with honey, I chose to use jaggery instead, as I avoid heating honey. According to Ayurveda, honey should not be added to foods that are warmer than room temperature.

Preparation time: 15 minutes

Cooking time: 20 minutes

Serves: 3-4

Ingredients:

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

Method:

• Wash the carrots thoroughly and peel them if you prefer. Trim off both ends. If using baby carrots, you can keep them whole; otherwise, cut the carrots into large pieces—either 1–2 inch sticks or thick rounds, as desired.

• Add a little water and cook the carrots in a pressure cooker for one whistle, or boil them until done. Take care not to overcook; the carrots should be tender but still slightly firm.
• Once the pressure releases, transfer the cooked carrots to a wok or pan. Add butter/ghee/ oil, followed by lemon juice, jaggery, salt and pepper powder. Heat everything together and gently sauté, ensuring the carrots are well coated. Cook for about 3–4 minutes until a glossy glaze forms on the carrots. Be careful not to let them burn. Turn off the heat.
• Garnish with finely chopped coriander leaves and serve hot. This dish makes a perfect evening snack for kids and also works well as an appetizer for parties.