1 c. grated carrots 20 cashews 8 c. milk 1 tsp. butter 1 1/2 c. sugar 2 drops rose-essence 1 small can evaporated milk 1/2 tsp. powdered cardamom 20 raisins 1 pinch cooking camphor
In a saucepan mix shredded carrots with 6 c. milk and boil on a low heat until milk reduces to 3 cups. Then add 2 more cups of milk, 1 1/2 c. sugar, and small can of evaporated milk. Keep stirring. Saute cashews and raisins in a tsp. butter and add. Cook for 15 minutes., add rose essence, cardamom and camphor just before removing from heat. Serve hot or cold.