India, Sept. 23 -- On hot summer days in the hills, my grandmother would simmer carrots, milk, and jaggery into a sweet mix and freeze it into kulfi. Sitting on the veranda, we licked the cold, creamy carrot kulfi as the valleys stretched below. Summer felt pure and simple.

Gajar ki kulfi

Ingredients Orange carrots - 2 (washed, scraped, and chopped)

Roasted fox nuts (Makhana) - 1 handful

Jaggery - 1 cup (grated or finely chopped)

Ginger - 1 small piece (washed and peeled)

Fennel seeds - 2 pinches (finely crushed)

Milk - 500 ml

Fresh cream (Malai) - 2 tablespoons

Method In a heavy-bottomed pan (steel or non-stick), cook the chopped carrots, milk, and roasted fox nuts together. Keep stirring until the milk reduces to half, then tur...