Carrot Shrikhand

Instructions
Prepare the Yogurt

If using regular yogurt, strain it through a cheesecloth or muslin cloth for a few hours or overnight to remove excess whey and obtain hung curd. If using Greek yogurt, skip this step.

Candy the Carrots

Preheat the oven to 250°F. In a large bowl, combine ¼ cup hot water and ½ cup sugar, whisking until the sugar dissolves. Add 1 cup matchstix carrots to the bowl and toss gently to coat.

Prepare the Saffron

In a small bowl, soak the saffron threads in ¼ cup warm milk. Let it sit for about 10-15 minutes to release its color and flavor.

Blend

In a high-powered blender, combine the saffron milk with the remaining 1 cup matchstix carrots. Blend until completely smooth, about 1 minute.

Mix the Ingredients

In a large mixing bowl, combine the yogurt, blended carrots, ¼ cup sugar, and ground cardamom. Mix well until everything is thoroughly combined and the sugar is dissolved. Cover the bowl with plastic wrap or a lid and refrigerate the shrikhand for at least 1-2 hours to allow the flavors to meld and to chill.

Serve

Before serving, give the shrikhand a good stir. Divide it into serving bowls or glasses. Garnish each serving with chopped pistachios and rose petals.

Sneaky Mac and Cheese

Instructions
Prepare the Veggies

In a large pot of boiling water, cook the butternut squash and matchstix carrots until tender, about 10-12 minutes. Strain and transfer them to a high-powered blender. Process until completely smooth and set aside.

Cook the Pasta

In a large pot of salted boiling water, cook the pasta according to the package instructions until al dente. Drain and set aside. Return the pot to the stovetop.

Make the Cheese Sauce

Melt the butter over medium heat. Add flour and whisk continuously for 1-2 minutes to form a roux. Gradually pour in the milk, whisking constantly to prevent lumps. Stir in the shredded cheddar cheese and onion powder, whisking until the cheese is melted and the sauce is smooth.

Combine

Stir in the pureed vegetables and mix well to combine. Season with Kosher salt and freshly cracked black pepper to taste.

Serve

Toss the cooked pasta in the cheese sauce and mix until fully coated. If desired, sprinkle with toasted breadcrumbs before serving.