Tendlya Butti

Grated carrot cooked with milk and sugar, flavoured with saffron served garnished with nuts. This is a Sanjeev Kapoor exclusive recipe.

New Update
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


  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