Ingredients

1. Gajar (carrots) – 3 medium-sized
2. Threptin Diskettes – 50 g
3. Milk – 750 ml
4. Sugar – 4 tbsp
5. Almonds – 8–9
6. Cashew nuts – 6–7
7. Cardamom powder – 1 tsp

METHOD

1. Wash, peel, and grate the carrots.
2. Crush the Threptin Diskettes into a fine powder and keep aside.
3. Heat milk in a heavy-bottomed pan and add the grated carrots.
4. Cook on a medium flame, stirring occasionally, allowing the milk to reduce slowly and thicken into a rabdi-like consistency.
5. Add sugar and mix well.
6. Add the crushed Threptin Diskettes and stir continuously to avoid lumps.
7. Simmer until the mixture becomes rich, creamy, and slightly thick, retaining a flowing rabdi texture.
8. Add chopped almonds, cashew nuts, and cardamom powder.
9. Mix well and turn off the flame.