- 2 2 Kilograms Carrots
- 1 1 Liter Milk
- 2 2 Cups Sugar
- 1 1 Cup Ghee
- 2 2 Cups Carnation milk powder
- Nuts to taste
Grate carrots. Heat milk to boiling and add the carrots. Cook until liquid is almost dried, stirring to prevent sticking.
Add ghee and cook more, stirring often to roast the carrots well (about ½ hour).
Add powdered milk and sugar and cook until all the liquid is dried and the mass does not stick to the sides or on the pan.
Add the nuts and raisins and turn off the heat. Serve hot with vanilla ice cream.
It could be kept in a refrigerator for up to one week
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