Ingredients
• Carrots,grated 5 large
• Ghee 4 tablespoons + for greasing
• Sugar 1 cup
• Green cardamom powder 1 teaspoon
• Condensed milk 200 grams
• Khoya/mawa,grated 1 cup
• Raisins 18-20
• Almonds,blanched, peeled and slivered 10-12
• Pistachios,blanched, peeled and slivered 10-12
Method
Grease a six-by-eight-inch aluminium tray. Heat the ghee in a non-stick pan. Add the carrots and sauté till the moisture is absorbed.
Add the sugar and mix. Cook, stirring frequently, till the carrots are soft and the moisture is absorbed. Add the cardamom powder, condensed milk and khoya and mix. Cook till the khoya melts and the mixture thickens. Add the raisins and mix.
Pour the mixture into the greased tray and spread evenly. Sprinkle the almonds and pistachios and set aside to cool. Alternatively, place in a refrigerator to set. Cut into squares or diamonds and serve.
• Carrots,grated 5 large
• Ghee 4 tablespoons + for greasing
• Sugar 1 cup
• Green cardamom powder 1 teaspoon
• Condensed milk 200 grams
• Khoya/mawa,grated 1 cup
• Raisins 18-20
• Almonds,blanched, peeled and slivered 10-12
• Pistachios,blanched, peeled and slivered 10-12
Method
Grease a six-by-eight-inch aluminium tray. Heat the ghee in a non-stick pan. Add the carrots and sauté till the moisture is absorbed.
Add the sugar and mix. Cook, stirring frequently, till the carrots are soft and the moisture is absorbed. Add the cardamom powder, condensed milk and khoya and mix. Cook till the khoya melts and the mixture thickens. Add the raisins and mix.
Pour the mixture into the greased tray and spread evenly. Sprinkle the almonds and pistachios and set aside to cool. Alternatively, place in a refrigerator to set. Cut into squares or diamonds and serve.
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