Cooking Time: 40 minutes
Serves: 4 ( 50 g ) dessert cups
You will need
4 carrots ( 200 g ( 1 cup ) net weight after grating )
50 ml milk
100 ml Milkmaid (condensed milk)
1 tablespoon ghee
2 teaspoon cashew nuts, split
2 teaspoon raisins
50 ml milk
100 ml Milkmaid (condensed milk)
1 tablespoon ghee
2 teaspoon cashew nuts, split
2 teaspoon raisins
Method
Wash, clean and grate carrots. Keep aside.
In a wide frying pan / kadai, heat 1 tablespoon ghee. Add finely grated carrots and fry for 3 - 4 minutes.
Add milk. Mix all the ingredients well. Stir occasionally. Cover with a lid and cook on a low heat for 15 minutes or till the carrots cooked / milk dries up.
Add milkmaid. Stir well. Cover with a lid and cook for another 15 - 18 minutes on a medium heat or until carrots well blended with milkmaid / carrot mixture thickens / fragrant.
In a wide frying pan / kadai, heat 1 tablespoon ghee. Add finely grated carrots and fry for 3 - 4 minutes.
Add milk. Mix all the ingredients well. Stir occasionally. Cover with a lid and cook on a low heat for 15 minutes or till the carrots cooked / milk dries up.
Add milkmaid. Stir well. Cover with a lid and cook for another 15 - 18 minutes on a medium heat or until carrots well blended with milkmaid / carrot mixture thickens / fragrant.
Open the lid.
Add split cashew nuts and raisins and stir continuously for another 5 minutes. Serve warm or cool.
Add split cashew nuts and raisins and stir continuously for another 5 minutes. Serve warm or cool.
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