Ingredients:
Carrot: 1/4 kg Cardomom (yelakai): 4
Sugar: 1/4 kg Cloves (Krambu) :4
Milk: 1 cup Cashews: 15
Dalda: 100 gm Few drops orange color(optional)
Start:
1.Peel and grate carrots.
2.Put milk and carrots in a heavy saucepan. Boil till thick, stirring occassionally. Once it starts thickening, stir continuously. Add sugar and cook further till thickens. Add Dalda,Cardomom,Cloves and colour. Stir on low heat till the mixture collects in a soft ball or the ghee oozes out. Serve hot, decorated with a chopped Cashews.
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