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Ingredients:
Carrot- 1 Kg
Milk- 1/2 liter
Sugar- 200 gms
Ghee- 4 tbsp
Cardamom Powder- 1\2 tbsp
Cashews- 10 to 12 pieces
Pistachio & almonds (crushed)- 1\2 bowl
Golden Raisins- 10 pieces
Carrot- 1 Kg
Milk- 1/2 liter
Sugar- 200 gms
Ghee- 4 tbsp
Cardamom Powder- 1\2 tbsp
Cashews- 10 to 12 pieces
Pistachio & almonds (crushed)- 1\2 bowl
Golden Raisins- 10 pieces
Procedure:
Wash, scrape and grate the carrot.
In a pan, roast cashews, pistachio, almonds and raisins in 1/2 tbsp of ghee on low flame. Keep aside for garnish. Make sure the raisins don't burn.
Add the remaining ghee in a non-stick pan. Add carrot and stir fry (4-5 minutes) till the raw flavor of the carrot is gone. The color of the carrot changes and it becomes tender.
Add milk and mix thoroughly. Allow the mixture to boil for 40-45 minutes on medium flame. Keep stirring. Carrot will start absorbing the milk and the mixture thickens.
Add sugar, cardamom and mix well. Boil on low flame till the sugar dissolves.
Add all the roasted nuts & raisins and mix well. Simmer for few minutes.
Allow the mixture to cool before serving.
Note:-
The mixture can be refrigerated and tastes best if eaten as a cold dessert. It will be a treat to your palate.
Happy cooking!
Wash, scrape and grate the carrot.
In a pan, roast cashews, pistachio, almonds and raisins in 1/2 tbsp of ghee on low flame. Keep aside for garnish. Make sure the raisins don't burn.
Add the remaining ghee in a non-stick pan. Add carrot and stir fry (4-5 minutes) till the raw flavor of the carrot is gone. The color of the carrot changes and it becomes tender.
Add milk and mix thoroughly. Allow the mixture to boil for 40-45 minutes on medium flame. Keep stirring. Carrot will start absorbing the milk and the mixture thickens.
Add sugar, cardamom and mix well. Boil on low flame till the sugar dissolves.
Add all the roasted nuts & raisins and mix well. Simmer for few minutes.
Allow the mixture to cool before serving.
Note:-
The mixture can be refrigerated and tastes best if eaten as a cold dessert. It will be a treat to your palate.
Happy cooking!
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Any facts, figures or references stated here are made by the author & don't reflect the endorsement of iU at all times unless otherwise drafted by official staff at iU. This article was first published here on July 2012.
