COURTESY OF MIRAIM VALLY – AUTHOR OF THE PRIDE OF INDIAN COOKING
6 cups grated carrots – heaped
1 ½ level cups sugar as required
2 level cups milk – skim milk can be used
1 tin condense milk
1 level tsp egg yellow
1 dessert spoon rose water
3 tsps elachi powder
1 ½ level cups coconut – fresh grated can be used
1 level cup sojee – semolina
½ cup ghee
½ cup nuts – almonds or mixed nuts
½ cup sultanas – optional
•Add carrots and sugar to milk.
•Boil the mixture on medium heat for approximately 5 minutes.
•Add condense milk, egg yellow, rose water and elachi.
•Allow to cook until most of the liquid has evaporated – thick and mushy.
•Add coconut. Braise soji – semolina in ghee, stir all the time.
•When semolina turns into a pink brownish colour add to mixture.
•Add nuts and sultanas.
•Allow to steam on slow heat.