|Gajar (Carrots)||1 kg|
|Doodh (Milk)||1½ kg|
|Cheeni (Sugar)||1 cup|
|Khoya/ Mawa||1 pao|
|Elaichi powder (Cardamom powder)||3 pinches|
|Desi ghee||4 tbs|
Step 1: Add Gajar (Carrots), Doodh (Milk) in a pan, mix and cook at medium to high flame till almost more than half 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.