INGREDIENTS
Carrots - 2
Thick Coconut Milk - 1 cup
Full Fat Milk - 1/2 cup
Sugar - To Taste
Cardamom Powder - 1 Tsp
Condensed Milk - 1/2 cup
Ghee - 2 Tbsps
Almonds & Pistachios - 2 Tbsps
METHOD
Clean remove skin and grate the carrots
In a pressure cooker add in the ghee and sauté the grated carrots
When it’s fragrant add in the coconut milk and pressure cook until soft
In a pan add in the pressure cooked carrots and simmer until almost all the liquid is absorbed
Add in the full fat milk and simmer until the mixture is semi dry
Add sugar to taste condensed milk and cardamom powder
Sauté in low flame until the mixture leaves the sides of the pan and the ghee floats on top
Add in some of the chopped nuts and mix well
Garnish with the remaining almonds and pistachios
Serve warm with vanilla ice cream if liked
Notes:
Adjust sweetness to suit your taste
I used two medium sized carrots
Using condensed milk is optional
Use less sugar if you use condensed milk
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