1. Soak the cashewnuts in 1 cup warm milk for half an hour.
2. Boil 1 1/2
litres milk in a heavy bottomed vessel. Keep stirring till the milk reduces to half its quantity.
3. Fry the grated carrots in the 2 tablespoons ghee for five minutes.
4. Grind to a coarse paste the soaked cashewnuts and the fried carrots.
5. Add to the milk. Add the sugar and simmer till everything blends well.
6. Add the crushed cardamoms.
7. Serve chilled |
