INGREDIENTS
1 kg carrot, 1½ kg +150 g sugar, 2 lt milk (double fat), 5 g green cardamoms, 25 g pistachios, chopped, 25 g almonds, chopped, 1 g yellow colour
METHOD
• Peel and core the carrots from the centre. Make a sugar syrup using 1½ kg of sugar.
• Cook the carrots in the sugar syrup for 25 minutes. Allow the mixture to cool.
• In a vessel, reduce the double toned milk to half and add the remaining sugar (150 g) till it forms a creamy texture.
• Add powdered green cardamom, chopped pistachios and almonds and yellow colour to the milk.
• Stuff the creamy mixture into the cored carrots with the help of a piping bag.
• Cut the carrots diagonally into pieces. Garnish with chopped pistachios and serve.
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