Carrot Kheer

  Carrots – 2 medium sizes or 1 cup grated
   Almonds/badam – 6-7
   Sugar – 3-4 tbsp
   Saffron – 5-6 strands 
   Ghee -1 tbsp
   Cashews – 6-7
Milk -1/2 liter or 2 1/2 cup
   Cardamom powder – a generous pinch

Soak cashew nuts and almonds in warm water for half an hour. Remove the skin of almonds.
Grate carrots – finely
Soak saffron in a tbsp of milk for 5 minutes.
Heat a tsp of ghee and fry the carrots until the raw smell goes.
Boil milk and keep stirring until it reduces a little
Then add carrots and the cashew nut-almond paste.
Cook for a few more minutes stirring in between.
Add sugar and let it dissolve. Remove from flame.
Add cardamom powder, saffron and serve it hot or cold.
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