• 2 tbsp Carrot
• 1 cup Milk
• 2 tsp Jaggery (crushed)
• ½ tsp Green Cardamom (powdered)
• 4 Pistachio (soaked and crushed)

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• 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.

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