
Ingredients:
• 6 – medium-sized Carrots
• 1 cup – Milk
• 3/4 cup – Sugar
• pinch – Cardamom powder
• pinch – edible camphor
• 3 tbsp – Ghee
• Cashew nuts – 6
• Few Raisins
Method:
- Peel the skin and grate the carrots.
- Heat 1 tbsp of ghee in a thick-bottom pan and roast cashewnuts till light brown and add the raisins and keep them aside in a bowl.
- Add grated carrot in the same pan and fry for a minute.
- Add the milk and boil it on a medium flame.
- Cover and cook for 5-7 mins till the carrots get cooked.
- Continue to cook till the milk completely evaporates.
- Add sugar and mix well.
- Cook till the sugar melts and thickens.
- Add rest of the ghee, the fried cashews and raisins.
Recipe courtesy of Pancham