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Preparation Time : 20
Cook Time : 40
Total Time : 60
Carrots preferably , red in colour 2 kgs
full cream milk 2 litre
elaichi/green cardamoms powdered 4 nos
ghee 1 tbsp
cashews halved 2 tbsp
almonds coarsely crushed 2 tbsp
pistachios 1 tbsp
Sugar or to taste , adjust according to the sweetness of the carrots 450 gms
saffron strands 8-10 nos
Peel and wash , then grate the carrots.
In a deep thick bottomed pan boil milk, then combine milk and grated carrots.
Bring the whole mixture to a boil and then simmer, keep on stirring in between.
The grated carrots will cook in the milk and the milk will start to reduce and evaporate after half an hour.
When the milk has reduced by 75% and consistency is like that of a pudding, add the sugar and mix well until the sugar dissolves completely.
Now add the ghee and mix well.
Stir well and continue to simmer and cook on a low flame.
Keep turning the mixture upside down and scrape sides also.
Add the almonds, pistachios, cashews, cardamom powder, crushed saffron and mix well.
Remove the mixture from heat and arrange in a serving dish.
Garnish with chopped pistachios and cashews and serve hot or cold or warm at room temperature as per the choice.
We can also refrigerate it for 3-4 hours and cut into squares and fudge is ready to serve.
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