Makes about 6 to 8 servings.
Carrots : 500 grams
Milk : 4 cups
Khoa : 100 grams
Ghee : 50 grams
Almonds – slivered : 10
Cashew – broken into small pieces : 10
Powdered Cardamom (Elaichi) Seeds : 5 pods
Saffron (Kesar) : ¼ teaspoon
Sugar : 150 grams
Peel the carrots and grate them.
Heat the milk, then add grated carrot and stir till it gets incorporated well with the milk.
Add sugar and khoa and continue stirring until all the milk gets absorbed with the carrots.
Add ghee and stir for another 5 minutes.
Remove the pan from the stove and set it aside to cool a little bit.
Garnish with slivered almonds, cashew pieces, cardamom and saffron. Lightly brown the nuts in a teaspoon of ghee until they are golden brown for a nicer crunch.
Recipe Credit : Trishla Jain