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INGREDIENTS
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8 cups Milk
? cup Ghee
Pinch of Kesar
1 tbsp Kishmish
1 cup Sugar or to taste
Dry fruits for garnishing
? tsp Cardamom powder
2 cups Carrots, finely grated

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PREPARATION
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Soak the saffron in one tablespoon of milk for 10 minutes.
Meanwhile, heat a pot on low heat and add the ghee.
Stir in the carrots and keep stirring until they are light brown and fragrant for about 5 minutes.
Pour in the milk, then add kishmish, cardamom, soaked saffron and sugar. Stir a few times and bring to a boil. Continue to stir as it thickens, to keep it from sticking.
Cook and stir for 5 minutes on a low boil. Cook longer if you want it a little thicker. Can be served either warm or cool&