Author: Khushdev Kaur - California
Servings: 4
One of the most popular desert dishes from the
Punjab.
Ingredients
Carrot - 450 gms
Milk - 750 gm
Single cream - 150 gm
Granulated sugar - 75 gm
Ghee (clarified butter) 45ml
Khoya
(reduced milk) - 45 gm
Ground almonds - 100 gm
Green cardamom -
6 nos
Cashewnuts - 25 gm
|
Preparation
| 1. |
Peel
carrot and grate. |
| 2. |
In a large heavy bottomed pan, add cream and bring
to a boil, stirring constantly. |
| 3. |
Lower heat and simmer, stirring
occasionally to prevent it from sticking to the pan. |
| 4. |
Cook for at least
one hour, till milk has thickened and stir in the sugar. |
| 5. |
Allow to
simmer for further 20 mins. stirring occasionally. |
| 6. |
Add khoya, ground
almonds, crushed cardamom seeds and sultanas. |
| 7. |
Cook for another
5-10mins, until the mixture is greasy on the surface. |
| 8. |
Transfer to
serving dish and serve garnished with sultanas and cashewnuts. |
| 9. |
Serve hot
or cold as preferred. |
|
