Steam grated carrots and let them dry on a kitchen towel or newspaper.
Heat banaspati in a wide saucepan (degchi) and add in the ground cardamoms.
After a minute add carrots and milk powder.
Keep stirring until it gets golden, add sugar and walnuts and let it cook until sugar turns into syrup.
Lower heat and keep stirring.
When the syrup starts drying remove from heat.
Add slivered almonds and pistachios, spread it on a buttered flat dish and decorate it with silver waraq before serving.
Pleasebe judicious and courteous in selecting your words.
Dalda Banaspati means cooking oil.
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