Unusual but tasty…
Either you love sushi or you don’t. I, for one, am still acquiring the taste for it. But here is one recipe, with a twist, that everone with a sweet tooth is bound to enjoy.
Start by grating one carrot. Once that is done, lightly fry it in some butter. When it turns golden brown add milk and a little condensed milk to it. For one carrot, you will need around 2-3 cups of milk. When the milk begins to boil add 3 spoons of sugar and keep stirring. Finally put in your chopped slivers of cashew. Take it off the heat when the mixture has become soft and mushy with no trace of millk remaining. Add a few spoons of honey, mix well and then refrigerate.
Next make your sticky rice. For this, place the sushi rice, cream, coconut milk and a little sugar in a large saucepan. Over a very low heat simmer it gently. Keep stirring until the rice is tender and the mixture thickened. Refrigerate it.
To assemble the sushi, wet your hands and then place one small heap of the chilled rice in the palm of your hand. Flatten it so that it takes the shape of a rice-cake. Now. Take a spoon of the sweet carrot filling and place in the centre. Fold the edges of the rice to encase the filling and to form a sealed ball. Do this with the remianing mixtures. Now roll each of these balls in a plate filled with finely chopped corainader and mint leaves (this is the alternate to the sea weed outer coat). Refrigerate it.
Last is the dipping sauce. For this, melt some dark chocolate and then add a cup of milk to it. When it begins to boil put in one green chilly slit from the center. Stir the mixture it till it becomes thick. Allow it to cool to room temperature before serving.
Published in: Cooking