AuthorGeo FoodsCategoryDessertIngredients
Preparation
Boil ½ kg grated carrot for two minutes, then remove in a strainer and keep aside. Heat the ghee in a wok on medium heat, and then add sugar and cook till the sugar is dissolved. Now add the boiled carrot and fry well on high flame for a minute. Then add chopped almonds and pistachios, two tablespoons kewra and cardamom powder. Fry well. Lastly, add khoya and mix well for about minutes. Dish it out and serve hot.
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· ½ kg carrots · 250 g khoya · 125 g sugar · ½ cup ghee · 25 g almonds · 25 g pistachios · ½ teaspoon cardamom powder · 2 tablespoons kewraDirections
1Boil ½ kg grated carrot for two minutes, then remove in a strainer and keep aside. Heat the ghee in a wok on medium heat, and then add sugar and cook till the sugar is dissolved. Now add the boiled carrot and fry well on high flame for a minute. Then add chopped almonds and pistachios, two tablespoons kewra and cardamom powder. Fry well. Lastly, add khoya and mix well for about minutes. Dish it out and serve hot.
Ingredients
Directions
Boil ½ kg grated carrot for two minutes, then remove in a strainer and keep aside. Heat the ghee in a wok on medium heat, and then add sugar and cook till the sugar is dissolved. Now add the boiled carrot and fry well on high flame for a minute. Then add chopped almonds and pistachios, two tablespoons kewra and cardamom powder. Fry well. Lastly, add khoya and mix well for about minutes. Dish it out and serve hot.