Also known as Carrot Pudding
2 carrots, grated
1 can evaporated milk
1/4 cup whole milk
sugar according to taste, about 1/2 cup
1 teaspoon cardamom powder
1/2 teaspoon black cardamom powder
1 tablespoon ghee/clarified butter
2 tablespoon coconut powder
1 tablespoon chopped almonds, cashew nuts
Heat the ghee in a pressure cooker; add the carrots and saute on a medium flame for 4 to 5 minutes, while stirring continuously. pressure cook for 1 whistle.
Allow steam to escape. Add evaporated and whole milk. Cook till the mixture is thick and carrots absorbs all the milk.
Add almonds, cashew nuts, both the cardamom powder and coconut. Cook for 1 minute.
At last add sugar, cook for few minutes.
Serve hot or cold.
Presto 6-Quart Aluminum Pressure Cooker