Quantity good for 3-4 People


  • Fresh red carrots – 1 cup, grated
  • Margarine – 1 tbsp
  • Sugar free / stevia – 8 tbsp
  • Almond powder – 3 tbsp
  • Low fat milk – 500 ml, boiled
  • Coconut paste – 4 tbsp
  • Cardamom powder – 1 tsp
  • Rose water – 1 tsp

For Garnish:

  • Cashew nuts, pistachio & raisins – 3 each, finely chopped


  1. Over medium flame, heat the pan with margarine. Once its heated, add the carrots & cook for about 2 minutes (until the raw smell of carrots goes away).
  2. Remove from flame & let it cool to room temperature. Grind half portion of this cooked carrot to a coarse paste by adding milk (3 tbsp). Set aside.
  3. Take a deep bottom pan, over medium flame, boil the milk and add the other half of the fried carrots. Let it boil for about 10 minutes and then add the coarsely grounded carrot paste, coconut paste, almond powder and sugar free. Mix well and let it cook till it becomes thinner in consistency.
  4. After some time, check with the back of the spoon if the mixture is coating on it. Now, add the cardamom powder & rose water and mix well.
  5. Switch off the flame and cover for few seconds.
  6. Transfer to a serving bowl and garnish with the dry fruits.