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Ingredients Needed • 500 grams carrots (grated) • 1.5 liters full-fat milk • 3-4 tablespoons ghee (clarified butter) • 1/2 cup sugar (adjust to taste) • 4-5 cardamom pods (crushed) • A handful of chopped nuts (cashews, almonds, pistachios) • 1 tablespoon raisins (optional)
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Wash the carrots thoroughly under running water. Gently scrub or peel the carrots. Grade all the carrots and set aside
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In a pressure cooker heat 2 tbsp ghee on medium heat. Add grated carrots and sauté for 3-4 minutes until they become slightly soft
Pour in 2 cups of milk, mix well. Close the lid and cook for 1 whistle on medium heat. After one whistle, turn off the heat and let the pressure release naturally
Open the lid, turn on the heat again, and let it cook while stirring occasionally. Add ½ cup sugar and ½ cup khoya (optional). Cook for another 5-7 minutes until the mixture thickens further
Next fry almonds and cashews until golden brown and set aside
Add the prepared raisins, almonds, cashews and cardamom powder. Cook for another 3-4 minutes until ghee starts to release from the sides. Serve warm, garnished with more nuts if desired