Gajar badam shake

• Carrot · peeled and sliced thin150 g (2 small)
• Water50 ml
• Toned milk · chilled200 ml
• Almonds · soaked 10 minutes8 (10 g)
• Jaggery · grated1 tsp (5 g)
• Cardamom powder1 pinch

Method

1. 1

   Put the sliced carrot and water in a small pan, cover and cook on medium heat for 5 minutes until a knife goes through easily and the water has mostly gone. Let it cool for 10 minutes.

2. 2

   Grind the soaked almonds with 50 ml of the milk on high for 30 seconds to a smooth paste.

3. 3

   Add the cooked carrot, the rest of the milk, jaggery and cardamom. Blend on high for 45 seconds until smooth and orange. Chill or add 3 ice cubes and serve.

Tips

• Red winter carrots give the sweetest shake; orange carrots work but may want a little more jaggery.
• Cook a batch of carrot and keep it in the fridge for 3 days of quick shakes.

Swaps

• No almonds? Use 1 tbsp melon seeds (magaz): similar protein, cheaper, nut-free.

Storage

Keeps 24 hours in the fridge; shake well before drinking.