Ingredients -
1 kg carrots, peeled and grated (red carrots work better)
250gms sugar
1 litre milk (you may use skimmed if you choose to)
4 tablespoons ghee/oil
1 teaspoon powdered cardamom powder
1 tablespoon poppy seeds (khuskhus)
Nuts to garnish
Heat oil in a heavy bottomed pan. When hot add cardoon powder and a minute later add the carrots. Cook carrots until the water evaporates completely. This could take about 20-30 minutes. Must be done on slow/medium flame.
Then add milk and cook on low flame till the milk evaporates completely and the mixture is dry again.
Then add sugar and poppy seeds and cook on low flame for another 5 minutes till done.
Garnish with chopped nuts.
Serve warm.
Can be stored in the fridge for upto week.
