6 red carrots, grated 1/2 cup full fat milk 1/2 cup sugar 1/4 tsp elaichi powder A few saffron strands 2 tbsp cream 3 tsp ghee For garnishing : 2 tbsp slivered almonds
Heat the ghee in a broad non-stick pan and fry the carrots for 2 to 3 minutes. Put the milk and stir till it evaporates. Then put the sugar and continue to stir until the mixture becomes slightly thick. Put the cardamom powder, saffron dissolved in a little milk and cream and mix properly. Decorate with the slivered almonds. Ready to serve.