Preparations
- Boil the milk in a heavy-bottomed vessel and simmer till it is reduced to ¾ of its quantity. Keep aside.
- Heat the ghee in a kadhai, add the carrots and sauté on a medium flame for 5 minutes. Keep aside to cool for 10 to 15 minutes.
- Drain the Delinut cashewnuts and keep the drained milk aside.
- Combine the carrots and Delinut cashewnuts blend the Delinut cashewnuts in a mixer to a coarse paste.
- Add the Delinut cashewnut paste, drained milk and sugar to the boiled milk and simmer for 10 to 15 minutes, while stirring continuously.dd the cardamom powder and mix well.
- Cool completely and refrigerate for at least 1 hour. Serve chilled garnished with Delinut Cashew Nuts.
Ingredients
- 4 cups milk
- 2 tsp ghee
- 1 cup grated carrot
- 1/2 cup Delinut cashewnuts (kaju), soaked in 1 cup warm milk for 1/2 hour
- 1/2 cup sugar
- 1 tsp cardamom (elaichi) powder
- For The Garnish
- 4 to 5 fried Delinut cashewnuts (kaju)
