- 4 medium Carrots
- 4 cups Milk
- Sugar (to taste)
- ¼ tsp Cardamom (crushed)
- Few Cashewnuts (roasted)
- Take milk in a pan and bring to a boil. Remove and keep aside to cool.
- Peel the carrots and cook with water in a pan until soft and cooked properly.
- Combine milk, carrots, and cardamom in a blender. Process into a smooth mixture.
- Put back the mixture on stove and bring to a boil.
- Add sugar and stir.
- Pour into serving glasses and garnish with cashewnuts.
- Serve hot.