Ingredients
- Carrot 2 kg
- 3 Green Cardamom
- Milk 500ml
- Clarified Butter 250g
- Cashew Nuts ½ Cup
- Almonds ½ Cup
- Khoya ½ Cup
Why This Recipe Stands Out
Helpful Tips For Cooking
- Cook on medium heat to avoid burning the spices.
- Stir frequently to ensure even cooking and prevent sticking.
Step 1
Grat 2 kg of carrots. In a pan, combine the grated carrots with some green cardamom and pour in the milk. Cook this mixture on medium heat for about 10 minutes.
Step 2
Lower the heat, cover the pan, and let it simmer gently for 30 minutes.
Step 3
After 30 minutes, give it a good stir, then cover and cook for another 30 minutes on low heat.
Step 4
Keep stirring every 10-15 minutes and continue cooking covered until all the milk has evaporated and the mixture thickens nicely.
Step 5
Once the milk has dried up, add some clarified butter and mix it in well.
Step 6
Stir in the sugar and cook until it’s fully melted and blended.
Step 7
Toss in some cashew nuts, almonds, and khoya, mix everything together, and cook for another 5 to 7 minutes.
Step 8
When it’s all well combined and fragrant, it’s ready to enjoy!
