|2 cup||Freshly grated carrot|
|10 nos||Cashew nuts|
|1 tbsp||Ghee (for toasting cashews)|
Peel the carrots, finely shred or grate and keep them aside. About 4 to 5 medium size carrots should yield 2 cups. Fry cashews in ghee until golden and keep them aside too. Heat milk in a thick sauce pan and bring to a boil, add the grated carrot and simmer. Stir occasionally to avoid sticking to the bottom. Takes about 15 minutes on medium flame for the carrot to absorb all the milk and roll up. Now add the sugar and stir continuously until everything blends to form a thick gooey paste.(takes another 6 to 7 minutes). Now add crushed cardamon, fried cashews and ghee. Stir for couple of minutes, you should be able to see the ghee separating from the carrot mixture, switch off and serve.
Fried raisins, almonds and silver varak for decoration are optional.