This is another winter delicacy when you get reddish pink carrots in abundance.

Procedure:

a. Take one kilo of carrots. Clean the carrots. Peel them. Chop those finely to cook faster.

b. Take a big frying pan. Heat ghee. Then fry cashew, walnut, almonds and pista. Keep the dry fruits aside.

c. In the remaining ghee in the pan, add the carrot. And cook till it becomes a bit soft but not fried. Switch the gas and cool it.

d. Take 1.5 litres of full fat milk in a pan. Boil the milk till it becomes half. Then add the partially cooked carrot. and cook till the mixture becomes thick.

e. Add sugar when the carrot is cooked and milk has reduced. When the milk has reduced and it is thick, add crushed green and black cardamom, saffron, and dry fruits. Finally, a quarter tea spoon of salt.

Serve hot.

We ate with hot roti.