Ingredients:

• 4 – Carrots
• 1/2 litre – milk, boiled and cooled
• 12 tsps – Sugar
• 1 handful – Almonds
• 1 handful – cashews
• 4 – 5 – Cardamom

Method:

1. Cook carrots, and half the quantity of milk in a pressure cooker.
2. Blanch the almonds.
3. In a blender or mixer, add the boiled carrots, milk, sugar and blend them.
4. Add the remaining milk and cardamom powder.
5. Garnish with almonds and cashews.
6. Tastes good when served cold.

Recipe courtesy of Chaya