COURTESY OF MIRIAM VALLY – AUTHOR OF THE PRIDE OF INDIAN COOKING
INGREDIENTS
6 cups sliced carrots – approx 10 large carrots
2 ½ cups ghee – melted butter
1 cup milk
1 tin condense milk
1 cup sugar – as required
1 tsp egg yellow
2 tsps fine elachi powder
1 tsp elachi essence
1 cup coconut
1 cup sojee – semolina
½ cup nuts
½ cup sultanas – optional

METHOD
•Fry carrots in ghee on medium heat.
•Remove and put carrots through food processor or mash.
•Add milk, condense milk, sugar, egg yellow, elachi, and elachi essence and boil the mixture on low heat for 10 minutes.
•Add carrots and continue to cook on low heat until mixture is thick and mushy.
•Add coconut. Braise soji in ½ cup ghee until pink in colour.
•Add to mixture and steam on slow heat – 15 minutes.
•Add nuts and sultanas