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Put the carrots and the milk in a Microwaveable dish, mix well
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Cover tightly with a cling wrap and make one or two incisions on top to let the steam escape
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Cook on high for 4-5 minutes [ time varies from one appliance to the other]
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At this point, check if the carrots are done. Not too crisp, not mushy. Just about tender with a little resistance
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Now put the Ghee or butter in a heavy bottomed pan . Add the cashews, roast for minute on medium heat until lightly browned. Remove the cashews from the pan and set aside.
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To the same pan, Add the Ricotta cheese into the leftover ghee and cook it for about 2 minutes, until it slightly browns and the moisture dries up.
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Add the cooked carrots along with any leftover milk
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Mix it all together and cook until the mixture dries up
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Add the sugar, raisins, cashews and the cardamom powder. Stir.
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Cook and keep stirring until the mixture starts to leave sides.
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I like to serve it hot and with a big smile. How about you?