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Milk - 6 cups Carrot - 4 cups, grated Sugar - 1 1/4 cup Salt - a pinch Ghee - 1/2 cup Cardamom powder - 1 tsp Mixed Nuts - 2 tbsp., chopped Khoya / Milk powder - 2 tbsp. Rose essence - 1 tsp Bring Milk to a boil and add grated Carrot. Cook on low heat for about 1 hour or until all the Milk evaporates, stirring occasionally. Add Sugar and a pinch of Salt. Mix well. Once all the moisture is evaporated stir in Ghee, Cardamom powder and mixed Nuts. Saute until the mixture starts

Oil - 3 tbsp. Mustard - 1 tsp Cumin - 1 tsp Curry Leaves Onion - 1 Green Chilli - 2 Carrot - 1 cup, grated Turmeric - 1 tsp Chilli Powder - 1 tsp Garam Masala - 1 tsp Salt Rice - 2 cup, cooked Cilantro Heat Oil in a large pan. Temper Mustard, Cumin and Curry Leaves. Sauté Onion and Green Chilli and cook until the Onions are translucent. Stir in Carrot and sauté until cooked through. Season the mixture with Turmeric, Chilli, Garam masala powders and required Salt. Once the ra

Oil - 1 tbsp. Mustard - 1/2 tsp Urad Dhal - 1/2 tsp Curry Leaves Onion - 1/2 cup, diced Green Chilli - 2, diced Carrot - 2 cup, diced Salt Coconut - 1/4 cup, grated Heat Oil in a medium pan. Temper Mustard, Urad dhal and Curry Leaves. Sauté Onion and Green Chilli until the Onion just turns translucent. Add the diced Carrots and season with required Salt. Sprinkle little Water and cook closed for 10 min on medium heat until the Carrots are cooked through. Garnish with grat