Ingredients

• 5 cups milk
• 2 lb carrots, peeled
• 1/2 tsp Cardamom
• 2 tbsp Raisins
• 2 tbsp Pistachios

• 2 tbsp cashews
• 2 tbsp sugar
• 1/2 gram Saffron
• Paneer cheese
• 14 oz condensed milk
• 4 oz Ghee

Method

1. Warm the milk in a pot until it is steaming a little bit.
2. Add the sugar, the Cardamom, and some of the Saffron in, saving some for later.
3. Finely grate the carrots, stir, then cook for about 15 minutes on low, or until most of the milk has evaporated.
4. Add the Ghee and Paneer. Stir nicely, then cook for 10 more minutes.
5. Pour in condensed milk, then cook for 20-30 minutes. (Note: If the texture is not smooth enough after 30 minutes, you can blend the pudding).
6. Add most of the cashews, all of the pistachios, and most of the raisins. Stir and add some Saffron on top.
7. Serve the pudding in bowls, add the rest of the raisins, cashews, and Saffron on top before you enjoy!