PREPARATION

1. Heat 1.5 litres milk in a heavy skillet and bring it to a gentle boil first on a low to medium heat.

2. Then lower the heat and simmer the milk. Stir while the milk is simmering. 

3. The milk will froth many times, while its being simmered. So when you see this happening, with a spatula stir the milk. 

4. Scrape the milk solids from the sides and add to the milk. 

5. The milk will continue to reduce and thicken as its being simmered on a low heat. 

6. Continue to simmer and stir. 

7. Towards the end when the milk has reduced much, you will see bubbles bursting in the reduced milk. At this point continuously stir.

8. When you see no bubbles in the reduced milk, its time to switch off the heat. It takes 2 hours and 30 minutes overall on a low heat. 

9. Remove it from heat and keep aside.

10. Take 600 grams carrots and grate them well.

11. Transfer this into a bowl.

12. Heat 80 grams ghee in a heavy skillet, add he grated carrots and mix it well.

13. Cook for 8 - 10 minutes on medium heat.

14. Then, add the prepared khoa and mix it well.

15. Cook for another 5 - 7 minutes on medium heat.

16. Now, add 75 grams cashews, 30 grams almonds, 70 grams raisins and mix it well.

17. Add 15 grams equal sugar and mix it well.

18. Cook for another 5 - 7 minutes on medium heat.

19. Remove it from heat.

20. Serve hot.