Ingredients
1/2 gallon whole milk
4-5 pounds carrots, peeled and shredded
2 cups sugar
1/2 cup almonds, chopped
1/2 cup cashews, chopped
15-20 pieces fresh green cardamom, grounded
1/2 teaspoon kewra essence
1 stick unsalted butter
1 cup mava
Directions
- Boil milk over high heat in 5 quart saute pan, until it starts to come to a boil
- Reduce heat to medium, and add shredded carrots to the milk.
- Cook uncovered on medium-high heat for a hour to a hour and a half. Be sure to constantly mix the carrots/milk to prevent burning. The milk should reduce down completely. To check, take your cooking spoon and push the carrots together to see if any milk comes out. There should be a small amount of milk left, but very little. It should NOT be completely dry.
- Add in sugar and taste. If it is not sweet enough for you, you can add more or less. Cook on medium for 15 minutes.
- Add butter and continue to stir until the butter oils are slightly visible.
- Add cashews, almonds, cardamom, and kewra essence.
- Sprinkle mava over carrot mixture. There should be chunks of mava.
- Serve for dessert. Refrigerate leftovers, and you can microwave when you want to eat this later.
Enjoy!
