Time : 60-70 minutes | Serves : 6
Wash the carrots well. Trim the edges of carrots, peel the skin. Then grate the carrots.
Measure and transfer to a bowl. Heat ghee in cooker with lid open, on medium heat.
Add crushed cardamom and cook for less than a minute.
Now, add carrots and saute for 5-7 mins. Then add milk.
Mix, place the lid, and pressure cook for 3 whistles.
Let the pressure go down by itself then open the lid.
The carrot is now cooked and slightly gooey with little milk.
Transfer the mix to a broad non-stick pan and cook on slow flame until it shrinks and finally all milk is absorbed.
Now, add the milkmaid (condensed milk) and stir it continuously.
Add finely chopped dry fruits to it and mix well. Switch off. Serve hot or warm!
Garnish with more dry fruits (optional).
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