Ingredients:

• Carrots – 5
• 1/2 litre – Cream Milk
• Sugar – 2 cups
• Cardamom powdered – 1/2 tsp
• Cashews and Almonds sliced – 6

Method:

1. Pressure cook the peeled carrots.
2. Meanwhile, boil the cream milk in a big thick bottomed vessel.
3. Boil the milk and keep it aside.
4. Grind the boiled carrot in the mixer into a paste and add into the boiling milk.
5. Stir constantly while boiling and add a cup of sugar and add more if needed.
6. Add cardamom and cook until the raw smell of the carrot goes
7. Sprinkle the shredded cashews and almonds.
8. Cool and serve.

Recipe courtesy of Sify Bawarchi