Finally I am back after the longest break since I started this blog. We moved to a different house and to another city (in the same area though). The good news is that I have a bigger kitchen and more room to take better photographs. So hopefully I will makeup for the lost time.
Let me re-start blogging for something sweet to mark the occasion.
- 5-6 large carrots grated
- 1 cup freshly made chena (Cottage Cheese)
- 1 cup grated khoya (dried whole milk)
- 1/2 cup cashew powder
- 2 black cardamom crushed into powder
- 1 tsp. saffron soaked in warm milk
- 3/4 cup sugar (adjust according to your taste)
- 2tbsp. ghee (clarified Butter)
- Few chopped almonds,pistachio, saffron and silver leaves for garnishing
Heat ghee in a nonstick pan till it melts. Add grated carrot and a spoon of sugar. Sauté on low heat for about five minutes. Turn off the heat and let it cool.
In a mixer grinder take carrot along with chena and khoya and make paste of them.
Transfer the content of the mixer into a non stick pan. Add cashew powder and sugar to it. Sauté on low heat till the mixture comes together and starts leaving the sides of the pan. Sprinkle black cardamom powder and saffron infused milk to it. Turn off the heat and immediately transfer it in a flat plate or tray.
Flatten the mixture with a knife and let it cool down completely. Carefully place the silver leaf on top and garnish it with slices of almond and pistachio. Sprinkle few dry saffron strands and cut them into your favorite shape.
You can store this sweet upto couple of days in the refrigerator.