| • | Soak pista and badam in hot water for about an hour.
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| • | Grind the carrot in a mixer after peeling off its skin.
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| • | Heat ghee and fry elaichi in it.
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| • | Peel off pista and badam skin and blend them in the mixer with milk.
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| • | Boil the milk in a nonstick pan for about 15 to 20 minutes on low flame.
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| • | Mix the above-prepared pastes. Stir the mixture for about 10-15 minutes.
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| • | Now add sugar and boil for another 10 minutes.
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| • | Cocktail Kheer is ready to serve. |
