Tendlya Butti

Main Ingredients	Tindli, Scrapped Coconut
Cuisine	Fusion
Course	Main Course Vegetarian
Prep Time	6-10 minutes
Cook time	26-30 minutes
Serve	4
Taste	Mild
Level of Cooking	Easy
Others	Veg

Ingredients list for Tendlya Butti

• 5 cups Tindli
• 1 large Scrapped Coconut grated
• 1/2 tablespoon Ghee
• 1/4 cup Sugar
• a few strands Saffron (kesar) (soaked in milk)
• 1 large pinch Green cardamom powder
• 5-6 Almonds blanched and slivered
• 5-6 Pistachios blanched and slivered

Method

1. Heat ghee in a thick-bottomed vessel, add grated carrots and sauté on medium heat for six to eight minutes. Add hot milk, bring to a boil, reduce heat and simmer for six to eight minutes.
2. Add sugar, soaked saffron and cardamom powder and continue to simmer for a few minutes more till carrots are done and milk is thick and creamy. Add almonds and pistachios, stir and serve hot.

Nutrition Info

Calories	530
Carbohydrates	45.6
Protein	9.4
Fat	34.4
Other Fiber	14.8 gm