Red Carrot Recipe- Saffron & Cardamom Glazed Carrots

Last Updated on 6 months ago by Neha Deshmukh

Red Carrot Recipe: Saffron & Cardamom Glazed Carrots

Hey everyone! Today, I’m sharing a recipe that’s been a family favorite for years – Saffron & Cardamom Glazed Carrots. It’s a beautiful, vibrant dish that’s surprisingly easy to make, and the aroma that fills your kitchen while it simmers is just heavenly. I first made this for a Diwali gathering, and it was a huge hit! It’s a little different from the usual sweets, and the subtle flavors are just… perfect.

Why You’ll Love This Recipe

This isn’t your average carrot dessert! It’s a delightful blend of earthy sweetness from the carrots, fragrant cardamom, and the luxurious touch of saffron. It’s a comforting treat that’s perfect for festive occasions, or just a cozy afternoon snack. Plus, it keeps well, making it great for gifting too!

Ingredients

Here’s what you’ll need to create this magic:

• 500 grams red carrots
• 250 grams sugar
• 1.25 cups water (approx. 300ml)
• 0.5 teaspoon green cardamom powder
• 12 saffron strands

Ingredient Notes

Let’s talk ingredients – a few little things can make a big difference!

Red Carrots: Selecting the Best Quality
Red carrots are traditional for this recipe, offering a beautiful color and slightly sweeter flavor. Look for firm, bright red carrots without any blemishes. They should feel heavy for their size.

Sugar: Types and Impact on Texture
I usually use regular granulated sugar. You can experiment with other sugars, but it will affect the texture. Caster sugar will dissolve quicker, while brown sugar will give a slightly molasses-y flavor.

Water: Importance of Quality
Filtered water is always best, as it won’t interfere with the delicate flavors of the saffron and cardamom.

Green Cardamom Powder: Freshness and Aroma
Freshly ground cardamom powder is always best! If you can, grind your own from cardamom pods. The aroma is so much more intense. If using store-bought, make sure it’s relatively recent.

Saffron Strands: Grading and Regional Variations
Saffron is the star here, so quality matters. Look for deep red strands – that indicates a higher grade. Kashmiri saffron is particularly prized for its color and aroma, but Spanish saffron works beautifully too. A little goes a long way!

Step-By-Step Instructions

Alright, let’s get cooking!

First, give your carrots a good rinse. Then, peel them and cut them into 2.5-3 inch thick fingers. Don’t worry about making them perfectly uniform – a little rustic charm is lovely! If you notice any yellow cores inside, remove those too.

Now, this is important: prick the carrots deeply all over with a fork. This helps them absorb the syrup beautifully.

In a heavy-bottomed pan (I love using my cast iron!), combine the carrots, sugar, and water. Bring it to a simmer over low heat.

Now, patience is key! Let it simmer uncovered for about 30-40 minutes, or until the carrots start to soften. Stir occasionally to prevent sticking.

Keep cooking, and watch as the syrup starts to thicken. You’re looking for what’s called “half-thread consistency.” To test, take a tiny bit of syrup between your thumb and forefinger and gently try to form a thread. It should break easily – that’s your cue! Continue stirring frequently as it thickens to avoid burning.

Once you’ve reached the right consistency, remove the pan from the heat. Stir in the cardamom powder and saffron strands. The aroma at this point is just incredible!

Let it cool completely. As it cools, the syrup will thicken further.

Finally, transfer your gorgeous glazed carrots to a sterilized glass jar. Store it at room temperature if you live in a cool climate, or refrigerate it to keep it fresh longer.

Expert Tips

Here are a few things I’ve learned over the years:

Achieving the Perfect Syrup Consistency
Don’t rush this step! It’s the key to getting that perfect glaze. The half-thread consistency is crucial – too thin, and the carrots will be soggy; too thick, and it will be hard and crystallized.

Preventing Carrots from Sticking
A heavy-bottomed pan and frequent stirring are your best friends here. If you’re worried, you can add a tiny splash of water during the cooking process.

Enhancing Saffron Flavor
Before adding the saffron strands to the syrup, you can gently warm them in a tablespoon of warm milk for about 10-15 minutes. This helps release their color and flavor.

Variations

Want to switch things up? Here are a few ideas:

Vegan Adaptation
Simply substitute the sugar with an equal amount of plant-based sugar.

Spice Level Adjustment (Adding a Hint of Ginger)
My friend, Priya, loves adding a tiny pinch of grated ginger to the syrup for a little warmth. It’s delicious!

Festival Adaptation (Holi Sweet Treat)
During Holi, I sometimes add a few chopped nuts like pistachios and almonds for extra texture and richness.

Regional Variations (Using Jaggery Instead of Sugar)
In some parts of India, jaggery (gur) is used instead of sugar. It gives a beautiful, earthy flavor, but the color will be darker. You might need to adjust the amount of water slightly.

Serving Suggestions

These glazed carrots are wonderful on their own, but they also pair beautifully with a cup of masala chai. They’re also a lovely addition to a festive platter.

Storage Instructions

Stored in an airtight container, these glazed carrots will keep well for up to 2 weeks in the refrigerator.

FAQs

Let’s answer some common questions:

What is the best type of carrot to use for this recipe?
Red carrots are traditional and offer the best flavor and color, but you can use orange carrots if that’s all you can find.

How do I know when the syrup has reached half-thread consistency?
The syrup should form a breakable thread when tested between your thumb and forefinger. It takes a little practice, but you’ll get the hang of it!

Can I use cardamom pods instead of powder?
Yes, you can! Lightly crush 4-5 cardamom pods and add them to the syrup during simmering. Remember to remove them before storing.

How does saffron contribute to the flavor of this dish?
Saffron adds a subtle floral aroma and a beautiful golden hue. It’s a luxurious touch that elevates the entire dish.

Can this recipe be doubled or tripled?
Absolutely! Just adjust the ingredient quantities accordingly. You might need a larger pan to accommodate the increased volume.

How long does this glazed carrot preserve last?
Properly stored in the refrigerator, it will last for up to 2 weeks.

Enjoy making this recipe! I hope it brings a little sweetness and joy to your kitchen. Let me know how it turns out in the comments below!