- 2 kg of carrots
- 3 cups of whole milk
- 2 cups of sugar
- 3 tablespoons of ghee
- ½ teaspoon of ground cardamom (elaichi)
Grate the carrots.
Place the whole milk, sugar and carrots in a saucepan.
Boil until thickened, stirring constantly once mixture thickens.
Add ghee, cardamom and saffron until it oozes.
Serve hot, garnished with a chopped almond or pistachio.