- 2 big carrots, steamed and pureed
- 1 1/4 lt milk
- 1 inch cinnamon stick
- 1 clove
- 3 tbsps condensed milk
- 4 tbsps sugar (adjust according to your choice)
- 1/2 tsp cardamom pwd
- few strands saffron (optional)
- 6 cashewnuts & 4 almonds (blanched)
Steam the carrots, cool and puree. Keep aside.
Grind the cashewnuts and almonds to a smooth paste. Keep aside.
Add the clove and cinnamon stick to the milk and bring to a boil. Reduce heat and boil the milk for at least 10 mts, stirring it. Add the sugar and stir till its completely dissolved.
Add the carrot paste to the milk mixture, combine well and let it cook for 3-4 mts.
Add the nuts paste, pala kova and elaichi pwd - combine well. Turn off heat after 2 mts and cool completely. (remove the clove and cinnamon stick from the mixture and discard it)
Blend the cooled mixture till you get a smooth consistency.
Garnish with toasted almonds slivers. Serve warm or chilled