Ingredients:

1. Carrots 1 kg
2. Dry milk 2 cups
3. Sugar 2 cup (ground)
4. Almond 1/4 cup (crushed)
5. Pistachio 1/4 cup (thinly sliced)
6. Green cardamom 5
7. Walnuts 1/4 cup (crushed)
8. Pure ghee 1 cup

Procedure:

Wash, peel and shred the carrots.
In a sauce pan boil the water and add shredded carrots.
Boil for 6-8 minutes over high flame and strain the carrots.
Then add ghee in a wok, fry the cardamom in it.
Add drained carrots and fry for 10 minutes over medium flame, stir constantly.
Then add dry milk, sugar and cook until the water of sugar get dry and oil became separates.
It needs continues stirring.
Now transfer it in a bowl and garnish with almonds, pistachio and walnuts.
Serve hot.

Preparation Time: 30 minutes
Cooking Time: 50 minutes

Do You Know: Pure Ghee is originated from Indian subcontinent. It’s made by simmering butter until all water has boiled off and protein stacked to the bottom of pan. Then cooked butter is spooned off to avoid disturbing the milk solids on the bottom of the pan.