>> Wednesday, April 25, 2012
Carrot - 2 cups
Milk - 4 cups
Sugar - 3/4 cup
Cashew nut paste - 1/2 cup (10 whole)
Saffron few strands
Cardamom powder a pinch
Ghee - 1 tsp
Roasted Cashews for garnish
The original recipe called for the carrots to be pureed and added. I rather wanted to feel the carrot texture and it surely turned out awesome.
The measurement I have given will yield more, so scale down to 1/2 cup and proceed.
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 15