2 cups crushed Laapse
2 Cups extra fine vermicelli
3 cups grated carrots
1 cup ghee

Method:
Braise the Laapse in ½ cup ghee until it turns light pink. Add the carrots and braise for 5 – 10 minutes. Then add 2 cups of water and close the lid. Allow to simmer until the Laapse is completely done. Braise the vermicelli in the rest of the ghee until it is pink. Add 1 cup of water and allow to simmer gently until done. Add the vermicelli to the lapse mixture. Than add ½ cup of milk and simmer until completely dry.

Add:
3 cups sugar
½ tin condensed milk
1 Tbsp fine elachi

Simmer gently until all the moisture evaporates. More sugar may be added if desired. Add chopped baddam, pista and fine coconut. It should about ½ a cup altogether. Serve with Nestle cream and freshly grated coconut.