Ingredients

• 1 Kg. carrots
• 1 litre or 4 cups milk
• 1 cup sugar
• 1/2 to 1 cup ghee or to taste
• 1 tsp. green cardamom powder
• 1/2 to 1 cup Khoya (mawa) (available at dairy shops)
• 3 tbsp. Almonds
• 4 tsp. Pistachios
• 5 tsp. Raisins
• Peel, wash and grate carrots

1. Grate/crumble the khoya.
2. Blanch almonds and pistachio, cool and remove the skin. Split the almonds in half and cut the pistachios into slices.
3. Soak the raisins in water.
4. Boil milk in a deep thick bottomed vessel or kadhai.
5. Add the grated carrot, reduce to medium heat and cool, stirring constantly until carrots are tender and most of the liquid has evaporated.
6. Add sugar and stir until dissolved and the liquid has evaporated.
7. Then add ghee and mix well stirring for 3-4 minutes.
8. Add half the grated khoya and mix well.
9. Remove add cardamom and stir.
10. Remove to a bowl, garnish with with remaining Khoya, almonds, pistachios and raisins.
11. Serve hot.

To Make Khoya:

Traditional method

• 1 litre milk

1. Put milk in a vessel, bring to a boil and reduce to low heat.
2. Then stir after every 5 minutes until reduced by half.
3. Thereafter, stir constantly while scraping the dried layer of milk that sticks to the sides, this will ensure the milk does not acquire a ‘burnt’ flavour, until reduced to a thick granular consistency.
4. Remove to a bowl, cool and refrigerate.
5. Use withing 48 hours in the refrigerator.
6. Alternately keep in the freezer and use as when required.

Instant method

• 250 gms milk powder
• 250 gms cream

1. Mix well together and microwave on high for 2 minutes.
2. Remove, mix well and microwave for another 2 minutes.
3. Use as required.