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| Main ingredients | Carrots, Ghee, Cashewnuts, Almonds, Pistachios, Milk, Sugar, Green cardamom powder, Silver varq |
| Cuisine | Indian |
| Course | Mithai |
| Prep time | 20-25 minutes |
| Cook time | 20-25 minutes |
| Serve | |
| Taste | Sweet |
| Level of cooking | Easy |
| Others | Vegetarian |
Ingredients
- 1 kilogram red carrots, peeled and grated
- ⅓ cup ghee
- 10-12 cashewnuts, vertically halved
- 8-9 almonds, slivered
- 6-7 pistachios, slivered
- 1½ cups milk
- 1 cup sugar
- ½ teaspoon green cardamom powder
- 10-12 pishori pistachios, blanched, peeled and slivered + for garnish
- Silver varq for garnish
Method
- Heat ghee in a pressure cooker, add cashewnuts, almonds and pistachios, mix and sauté for 1-2 minutes.
- Add carrots, mix and sauté for 2-3 minutes.
- Add milk, mix well, cover and cook under pressure on medium heat for 3 whistles.
- Open the cooker once the pressure has reduced completely. Place the cooker back on heat, add sugar and green cardamom powder, mix well and cook till the mixture thickens.
- Add pishori pistachios and mix well.
- Transfer into a serving bowl, garnish with pishori pistachios and silver varq and serve.
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