- 2 Cup Carrots
- 3 Cup Milk (Full Fat)
- 1 tsp Unsalted Butter (Or Ghee)
- 4 Cardamom (Whole)
- 2 tbsp Almonds (Sliced)
- 1/2 Cup Sugar
1. Wash and peel carrots. Grate using coarse side/setting of grater/chopper.2. Heat butter/ghee in deep heavy bottom pan. Add few cardamoms and crushed almonds. Fry for 1 minute. Add milk and let it warm for 1-2 minutes.
3. Add carrots and simmer (low heat) for 40 minutes. When milk is reduced to half of original quantity, add sugar. Almost all milk evaporates leaving behind soft creamy cooked carrots.4. Garnish with finely sliced alomnds and grated coconut. You can serve this dish hot or cold.
Savita's Recipe Notes:For quick version, replace half milk with 1 cup condensed milk. This reduces the cooking time and also enhances the taste. Do not forget to adjust the amount of sugar if using sweetened condensed milk.
© Chef De Home. All contents and images are copyright protected. DO NOT copy or re-use content/images/videos. For all content/post mentions with link back, contact ChefDeHome for permission.
Let's Connect: Facebook, Pinterest.
Check Products We Use: CDH Amazon Shop (Affiliate Links)
What Recipe You Like Next?: Request a Recipe