Producer: Priyanka Das Editor: Nisha Dubey
Ingredients 2 kg carrots 1 cup whole milk 1 cup ghee 1 cups sugar, adjustable 250 gram khoya 1/2 cup mixed nuts, slivered 6 green cardamom seeds, crushed
Grate the carrots using a grater or food processor and keep aside.
In a large pot, heat 1/2 cup of ghee on medium heat.
When heated, add crushed cardamom seeds and grated carrots.
Allow the carrots to cook, stirring occasionally. The carrots will release a lot of water. Dry out the carrots as much as you can before adding the milk. This will take about 30 minutes.
Add the milk, sugar and continue to cook, uncovered, until the milk evaporates. Remember to stir occasionally, especially during the last 30 minutes.
Add in khoya, mixed nuts and continue to cook on low, stirring often, for about 15-20 minutes.
When done, turn off the heat and chop in half of your nuts. Garnish with the remaining nuts. Serve hot.