- 2 tbsp Carrot
- 1 cup Milk
- 2 tsp Jaggery (crushed)
- ½ tsp Green Cardamom (powdered)
- 4 Pistachio (soaked and crushed)
- Grate the carrots.
- In a deep pan, cook in the milk pan on slow flame.
- Stir occasionally.
- When the milk becomes thick and creamy, switch of the gas.
- Add jaggery and mix well and stir continuously.
- Add the cardamom powder.
- Serve hot or cold.