When the winds start to get chilly, it’s time to munch on the winter’s bounties!
recipe
INGREDIENTS
Carrots 1 kg
Desi ghee 2-3 tbsp
Cashew nuts 2-3 tbsp
Almonds 2-3 tbsp
Milk ½ litres
Nutmeg powder ¼ tsp
Cardamom powder 1 tsp
Sugar 2 & ½ tbsp
Khoya 2-3 tbsp
METHOD
• Grate carrots (thick & long shreds) with the help of the garter & set aside.
• In wok, add desi ghee and let it melt, add cashew nuts, almonds and fry for 1 minute & set aside for later use.
• In wok, add carrots and milk, mix well and cook on medium low flame for 18-20 minutes and keep mixing in between.
• Add desi ghee, mix well and cook on low flame for 6-8 minutes and keep mixing in between.
• Add nutmeg powder, cardamom powder and mix well.
• Add half quantity of fried nuts (reserved for garnishing) and mix well.
• Add sugar and mix well.
• Turn off the flame, add khoya and give it a good mix.
• Garnish with khoya, dry nuts & serve!
Courtesy: Food Fusion (Recipe by Seema Hanif)
