| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Grains | Indian | Desserts, Indian | 1 | Servings |
INGREDIENTS
| 4 | lb | Carrots |
| 1/2 | ga | Milk |
| 2 | c | Sugar |
| 2 | c | Carnation milk powder |
| 1 | c | Oil |
| To taste nuts |
INSTRUCTIONS
1. Clean and grate the carrots. 2. Heat milk to boiling and add the carrots. 3. Cook till liquid is almost gone, stirring to prevent sticking and burning (3 to 4 hours). 4. Add oil and cook more, stirring often, to roast the carrots well. About 1/2 hr. 5. Add the powdered milk and sugar and cook till all the liquid is gone and the mass does not stick to the sides. 6. Add the nuts and raisins and turn off the fire. 7. Pour in a serving dish and serve warm or cold. Will keep in the refrigerator for up to 1 week. Recipe By : Somesh Rao From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“Lust and selfishness do not equal love”