Ingrediants:
1 kg juicy orange carrots
1 1/2 litre milk
400-500 gm sugar
elaichi powder (cardomom)
saffron few flakes
few drops of orange colour (optional)
1 tbsp ghee
Method:
Peel and grate carrots
Put milk and carrots in a heavy saucepan. Boil till thick, stirring occassionally. Once it starts thickening, stir
continuously. Add sugar and cook further till it thickens. Add ghee, elaichi, saffron and colour. Stir on low heat till the mixture collects in a soft ball or the ghee oozes out.
1 kg juicy orange carrots
1 1/2 litre milk
400-500 gm sugar
elaichi powder (cardomom)
saffron few flakes
few drops of orange colour (optional)
1 tbsp ghee
Method:
Peel and grate carrots
Put milk and carrots in a heavy saucepan. Boil till thick, stirring occassionally. Once it starts thickening, stir
continuously. Add sugar and cook further till it thickens. Add ghee, elaichi, saffron and colour. Stir on low heat till the mixture collects in a soft ball or the ghee oozes out.
Serve hot, decorated with a chopped almonds/cashew or pista.
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