2 1/4lb Carrots
1 cup Sugar
4 cups Milk
7 tbsp Ghee
1 tsp Green cardamom pd
2oz Khoya / Mawa (Optional/ Easily available in Indian stores)
5 tsp Raisins
4 tsp Pistachi
3 tbsp Almonds
The carrots: Peel, wash and grate.
The Khoya: Grate.
The nuts: Blanch almonds and pistachio, cool and remove the skin.
Split almonds, cut pistachio into sliver.
The raisins: Soak in water.
Boil milk in a karhai, add the grated carrots, reduce to medium heat and cook, stirring constantly, until carrots are tender and most of the liquid has evaporated.
Add sugar and stir until dissolved and the liquid has evaporated.
Then add ghee and cook for 3-4 minutes.
Remove, add cardamom and stir.
To serve: remove to a bowl, garnish with almonds, khoya, pistachio and raisins. Serve hot.