Recipe

Step 1
Heat three tablespoons ghee in a thick-bottomed pan, add carrots and sauté for three to four minutes.
Step 2
Add milk and cook on medium heat for six to seven minutes or until the milk evaporates and carrot is cooked.
Step 3
Meanwhile heat remaining ghee in a separate pan and shallow fry cashewnuts and raisins till cashewnuts turn golden brown. Drain and set aside.
Step 4
Add sugar to cooked carrots and cook, stirring continuously, for two to three minutes or till the sugar melts.
Step 5
Add khoya and green cardamom powder. Stir and cook for three to four minutes.
Step 6
Add cashewnuts and raisins and continue to cook for two minutes more. Serve hot or at room temperature.

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