Ingredients
• Carrots,thickly grated 5 large
• Ghee 4 tablespoons
• Sugar 1 cup
• Green cardamom powder 1 teaspoon
• Condensed milk (200 ml) 1/2 tin
• Khoya/mawa,grated 1 cup
• Almonds,blanched, peeled and slivered 10-12
• Pistachios,blanched, peeled and slivered 10-12
• Silver warq 2 sheets
Method
Heat ghee in a non stick pan. Add the carrots and sauté till the moisture gets absorbed. Add the sugar and mix. Cook, stirring frequently, till the carrots get cooked and the moisture is absorbed. Add green cardamom powder and mix. Grease a tray. Add condensed milk and mix well. Add khoya and mix well. Cook till the khoya melts and mixes well with the carrots and thickens. Pour the mixture into the greased tray and spread evenly. Sprinkle almonds and pistachios. Set it aside to cool. You can even keep it in the refrigerator to set. Decorate with silver varq. Cut into squares or diamonds and serve.
• Carrots,thickly grated 5 large
• Ghee 4 tablespoons
• Sugar 1 cup
• Green cardamom powder 1 teaspoon
• Condensed milk (200 ml) 1/2 tin
• Khoya/mawa,grated 1 cup
• Almonds,blanched, peeled and slivered 10-12
• Pistachios,blanched, peeled and slivered 10-12
• Silver warq 2 sheets
Method
Heat ghee in a non stick pan. Add the carrots and sauté till the moisture gets absorbed. Add the sugar and mix. Cook, stirring frequently, till the carrots get cooked and the moisture is absorbed. Add green cardamom powder and mix. Grease a tray. Add condensed milk and mix well. Add khoya and mix well. Cook till the khoya melts and mixes well with the carrots and thickens. Pour the mixture into the greased tray and spread evenly. Sprinkle almonds and pistachios. Set it aside to cool. You can even keep it in the refrigerator to set. Decorate with silver varq. Cut into squares or diamonds and serve.
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