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Servings Per Recipe: 4
Amount Per Serving
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Saute the carrots until pale with 4 tbsp. ghee/butter.
Add milk and bring it to boil.
Reduce flame to medium and cook the carrots in milk until it drinks all the milk.
Add sugar and cook until the mixture turns thick.
Add remaining butter/ghee, cardamom powder, roasted nuts
Cook until butter/ghee separates.
Enjoy hot/warm or cold.
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