INGREDIENTS (240 ml cup used)
- Carrots – 8 to 10, grated
- Milk – 1 cup
- Ghee – 4 tablespoon
- Cardamom powder – ¼ teaspoon
- Sugar – ¾ cup
- Almonds- 3 to 4 pieces, chopped into fine slivers
- Cashew nuts- 5 to 6 pieces, chopped into fine slivers
- Pistachios- 5 to 6 pieces, chopped into fine slivers
- Raisins- 10 to 15 pieces, soaked for 10 minutes in warm water
- Khoya / mawa (reduced whole milk) – 1 cup, grated
METHOD OF PREPARATION
- Put the grated carrots in a heavy bottomed pan.
- Add ghee, cardamom powder, milk and mix well. Turn the flame low and let the carrot soften for five to ten minutes. Keep stirring frequently to avoid ingredients getting stuck to the bottom of the pan.
- Once the carrot has softened to mushy consistency turn the flame off and add sugar to the mixture.
- After adding sugar cook turn flame on and mix well for two minutes in high heat.
- Turn flame off, add almonds, cashew nuts, raisins and khoya/mawa (leaving about 2 tablespoon for garnishing) and mix well.
- Resume cooking under medium flame for 3 minutes, stirring continuously to prevent the mixture from getting burnt.
- Once the mixture gives out a sweet smell and has thickened but still moist, turn the flame off and let it cool for some time.
- Garnish it with khoya / mawa and chopped pistachios and serve warm or cold.
Carrots are rich in vitamin A, potassium, calcium, phosphorus and half a cup of unsalted boiled carrots contains 0.59 grams of protein, 27 calories and 2.3 grams of fiber. Milk is rich in calcium and it essential for the proper development of your baby’s bones and teeth. Nuts are rich in energy, protein, vitamins, minerals, omega-3 fatty acids and antioxidants.