1 Kg of Carrots (grated)
1 cup Sugar
Seeds of 4-5 small Cardamom Pods (Illaichi)
1 tbsp. Cooking Oil
Ricotta Cheese (Khoya)
1 tbsp. Vanilla Extract (Kewra)
Pistachios (Pistay) (prefered amount)
Almonds (Baadam) (prefered amount)
Raisins (Kishmish)
4 to 5 tbsp. of Powdered Milk
Method
Grate the carrots and put them in a pot on low heat along with the cardamom seeds. When they become soft and the water dries up, add sugar and again leave for the water to dry.
Then add oil, roicotta cheese, pistachios, almonds, raisins and milk and continuously stir on high heat until the water dries. When done add vanilla extract just before removing from heat.
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