Béchamel or White Sauce

White Sauce is a base for most French dishes. You can prepare a variety of dishes if you have white sauce handy. Here is how I prepare my white sauce, which is generally of medium consistency.


2 tbsp butter
2 tbsp All purpose flour / Maida
2 cup Milk

What to do?

Heat a pan. Add butter. As the butter melts. Take it off the heat and add the flour. Mix it well. Once done it will look like bread crumbles. Heat the mixture lightly. Take care that flour doesn’t turn brown. This butter-flour mixture is called roux. It is basically a thickening agent.

To this add milk. Don’t pour it at one shot. You might end up making a lumpy white sauce. The first half cup, add one tbsp after another. Add one tbsp, mix it with the roux using a whisk. Then the next and so on. After the first half cup, add 1/4 cup milk. Keep stirring. Then comes another 1/4 cup milk. Followed by 1/2 cup milk, twice. Boil it till you get the required consistency.

If you want to store the white sauce, transfer the contents into a clean air tight container. Melt a tbsp of butter and pour it on top of the white sauce. This will prevent the top layer of the sauce from hardening. Refrigerate it till required.



Carrot Kheer – for Lord Shiva

Today is Mahashivaratri. On this auspicious occasion, I wanted to prepare a sweet dish to offer to the Lord. I saw the carrots that I had just bought yesterday and remembered preparing this healthy dessert ages ago. It seemed like a perfect sweet dish for the occasion. Here is my carrot kheer served with devotion to the Lord.


6 carrots

4 cups milk

1/2 cup sugar

2 tbsp sweetened condensed milk ( I used Milkmaid)

A pinch of cardamom powder

Few cashews and almonds.

For me, this is how much few means 🙂



First chop the carrots roughly. Put them into a cooker.


Add 2 cups of milk to the carrots.Also add the cashews and almonds. Pressure cook them till they are super soft. I pressure cooked them for 3 whistles.



Once cooked, you might find excess milk in the cooker. Save this milk separately for later use. Move the carrot, cashew and almonds to the blender/mixie jar and wait till it reaches room temperature.


Then, make a smooth paste of the carrot, almonds and cashews along with sugar.


In a separate pan or in the same cooker, add 2 cups of milk, the saved excess milk and milkmaid and bring it to boil.


Once it boils, add the carrot paste and remove it from heat. Mix the milk and carrot paste slowly till they blend well.


Add the pinch of cardamom powder(I forgot to add it… Duh!). Mix it once and enjoy the drink!

This drink can be enjoyed hot or chilled!