Ingredients
| Gajar (Carrots) | 1 kg |
| Doodh (Milk) | 1½litres |
| Cheeni (Sugar) | 1 cup |
| Anday (Eggs) | 2 |
| Khoya/ Mawa | 1 pao |
| Badam (Almonds) | 20 |
| Elaichi powder (Cardamom powder) | 3 pinches |
| Desi ghee | 4 tbs |
Method
Step 1: Add Gajar (Carrots), Doodh (Milk) in a pan, mix and cook at medium to high flame till almost more than half the milk evaporates. Stir in between.
Step 2: Reduce the flame to medium to low. Add Cheeni (Sugar), mix, and cook on medium to low flame for 3-5 minutes.
Step 3: Add Anday (Eggs) and give it a good mix.
Step 4: Add 2-3 tbs of Khoya, Elaichi powder (Cardamom powder), Badam (Almonds), and mix for 3 minutes.
Step 5: Add the remaining khoya (save 2-3 tbs for garnish), Desi ghee, and mix at high flame for 3-4 minutes or till all milk evaporates.
Done!!! 😀