Ingredients
7-8 Cashewnuts
a pinch of cardamom powder
Ghee 3 tbsp
Separate ghee for frying cashewnuts
Shredded Carrots - 2 cups
Boiled milk - 2 cups
Sugar - 1/4th cup
Method
Heat ghee. Add shredded carrots. Cook for 5 minutes. Boil the milk separately. Add milk to the carrots. It takes 7 minutes to absorb separately. Season the cashewnuts. Add sugar. It takes 4-5 minutes for absorbing. Garnish it.
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