This dessert is a very popular sweet in the Northern regions of India, especially Punjab. They are generally grated carrots, cooked with sugar, milk, dry fruits, khoya and cardamom powder. Due to unavailability of khoya, I used store bought pedas. They were a perfect substitute and gave this dessert a good taste and flavour.
There are many ways of making this yummy dessert. But I used the quicker method by pressure cooking it first and cutting short the time. But the real taste lies in cooking it the traditional way by simmering on a low flame. It can also be cooked in a microwave. To make it more healthy, use brown sugar and less of ghee.
- 3 med carrots, grated
- 1 cup evaporated milk
- 3-4 pedas (substitute of khoya), crumbled
- 2 tbsp. ghee (clarified butter)
- 1/4 tsp. cardamom powder
- sugar to taste
- 1/2 cup dry fruits
- few strands of saffron to garnish
- 1 tbsp. rose water (opt)
Heat ghee in a pan and saute the carrots for a minute or two on a low flame. Transfer to a pressure cooker. Add milk and pressure cook for 2-3 whistles.
When cool, transfer it to a non -stick pan and add the dry fruits (leaving few to garnish). keep stirring on low flame till the moisture is reduced.
Add the crumbled pedas, cardamom powder and sugar to taste. Continue to stir till it slightly thickens. Add the saffron and rose water and serve, garnished with dry fruits.
Take 3 carrots.
I have taken 4 pedas instead of khoya.
Heat ghee in a pan and saute the carrots for a minute or two on a low flame.
Transfer to a pressure cooker. Add milk and pressure cook for 2-3 whistles.
to garnish). keep stirring on low flame till the moisture is reduced.
and rose water.
Serve, garnished with dry fruits and saffron.