Butter - to grease the pans Pecans - 2 cups (8 ounces), divided All-purpose flour - 2 cups, plus extra for dusting the pans Baking powder - 2 teaspoons Baking soda - 2 teaspoons Cinnamon - 1 teaspoon Kosher salt - 1 teaspoon Vegetable oil - 1 cup Buttermilk - 1/2 cup Pure vanilla extract - 1 1/2 teaspoons Large eggs - 4 Sugar - 2 cups Carrots - 1 pound, peeled and coarsely shredded Preheat the oven to 325°F. Grease two 9-inch cake pans with butter and line the bottoms with pa
Ghee - 2 tbsp. + 3 tbsp. Cashew - 1 tbsp. Raisin - 1 tbsp. Carrot - 6, grated Milk - 2 cups Sugar - 1 cup Khoya - 1/2 cup or Condensed Milk Cardamom powder - 1 tsp Roast cashews and raisins in 2 tbsp. of ghee and keep aside. In a pressure cooker, add grated carrots and milk, then pressure cook for 2 whistles. Let the pressure release naturally before opening the lid. Set the heat to medium and continue cooking the carrot mixture. Add sugar and khoya; mix thoroughly. Stir cont
