Garnish with almonds, pistachios and walnuts. To further enhance the flavor garnish with khoya, serve hot.
Carrots 1 kg
Semolina 4 tbsp
Sugar 1 cup
Milk Powder 2 cups
Small Cardamom 3 – 4
Almonds (slivered) as desired
Pistachios as desired
Walnuts as desired
Dalda VTF Banaspati ½ cup
Wash, peel and grate the carrots.
In an empty frying pan spread the carrots and cook for 5 – 6 minutes over medium heat till their water dries.
In a wok add Dalda VTF Banaspati for 2 – 3 minutes over medium heat, add the cardamom and fry. Add the semolina till fragrant.
Add sugar and stir fry for 3 – 4 minutes, when the sugar starts to melt add the carrots, stir fry till their water dries up. Gradually add milk powder and stir till the ghee separates, remove from heat.