Ingredients
Almonds - 15 to 20
Cashewnuts - 10
Carrot - 1 medium size
Sugar - 1/2 cup
Milk - 1/2 litre
Saffron, Cardamom powder
colour - optional
Method
Soak almonds in water and peal. Soak cashews too.
Pressure cook carrot and grind together with peeled almonds and cashew to fine paste.
Boil milk. Add paste. When it starts boiling add sugar.
Boil for 5 minutes. ( keep stirring in between )
Add saffron and yelaichi powder.
Serve hot or cold.
Almonds - 15 to 20
Cashewnuts - 10
Carrot - 1 medium size
Sugar - 1/2 cup
Milk - 1/2 litre
Saffron, Cardamom powder
colour - optional
Method
Soak almonds in water and peal. Soak cashews too.
Pressure cook carrot and grind together with peeled almonds and cashew to fine paste.
Boil milk. Add paste. When it starts boiling add sugar.
Boil for 5 minutes. ( keep stirring in between )
Add saffron and yelaichi powder.
Serve hot or cold.
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