Ingredients:

• 2 cups – Pasta
• 1 can – Condensed Milk
• 4 – Medium sized carrots, grated
• 1 tsp – Ghee
• Sugar (optional)
• Cashews for garnishing
• 3-4 – Strands of Saffron in 2 tsp of Milk
• 2 cups – Milk
• A pinch of Cardamom powder.

Method:

1. Cook pasta as per packet instructions.
2. Drain and keep aside.
3. In a pan, heat ghee and roast cashews in it and keep aside.
4. Dip saffron strands in 2 tsp warm milk and keep aside.
5. Heat remaining milk in a pan.
6. When it starts boiling, add carrot and cook covered till tender on a low flame for 5-6 min.
7. Add 2 cups of water and condensed milk on low flame and keep stirring.
8. You can add sugar at this point.
9. When it has simmered for few minutes and got a bit thicker, add cooked pasta and cardamom powder to it.
10. Simmer for 5 more minutes.
11. Add the saffron milk and stir, then turn off.
12. Garnish with roasted cashews. Serve hot or chilled.
13. Recipe courtesy: UK Rasoi

Recipe courtesy of Nupur