I had made this recipe for my grandmother on her 75th birthday.Now she is 84 yrs old. But even now on every birthday she makes me remembers about the lingering taste.

by Bennat Benny (Kerala,India)

Carrot – 250 gm
Vermicelli – 1 cup
Sugar – 200 gm
Milk – 2 ltr
Groundnut powder- 4 table spoon
Cardamom – 8 nos
Cashew nuts – 100 gm
Raisins – 100 gm
Strawberries – 100 gm (optional)
Ghee – 100 gm
Milkmaid – 1 tin

Preparation Method

1)Peel the carrots and clean them well.

2)Grate the carrots using a grater.

3) In a pan, add little ghee and roast broken vermicelli and keep it aside.

4) Heat up a vessel.

5) Put the carrots and sugar into this vessel. Stir well.

6) Add 2 spoons of ghee to this mixture and continue stirring.

7) Add roasted Vermicelli

8) When it’s cooked, add groundnut powder, some water and milk.

8) Allow the milk to thicken.

9) Finally, break open the milkmaid tin and pour the contents into the mixture.

10) Add powdered cardamom.

11) Fry the cashew nuts and raisins, strawberries in the remaining ghee and add.

12) Remove from flame, when done.