CARROT MOR | CARROT BUTTERMILK RECIPE
Recipe - Own
Serves - 2 medium glasses
Prep time - 10 mins
Carrots - 2 medium sized, grated
Ginger - 1/2 inch pieces grated
Salt - to taste
Butter milk - 1 and 1/2 cups (I used no fat curd)
Add the grated carrot, ginger and puree for 2 minutes in blender / mixer. Now add the buttermilk and salt and blend for 20 seconds. Strain the pulp and serve in tall glasses. Gulp down immediately or store in refrigerator and drink later.
1. If you are on a vegan diet use almond milk instead of buttermilk.
2. If you do not like curd/ buttermilk, add milk instead.
3. Grate carrot to extract maximum juice, the strained carrot pulp can be used to make chappathi dough.
LEARN HOW TO MAKE
CARROT ORANGE PUNCH