Carrot Jamun Rabdi

PREPARATION

1. In a blender, add 350 grams crushed carrots, 60 grams sugar, and 300 milliliters milk. Blend until smooth.
2. Heat 2 tablespoons ghee in a pan. Add the blended carrot mixture and cook for 8–10 minutes, stirring continuously.
3. Add 60 grams semolina and cook for another 10–12 minutes until the mixture thickens and leaves the sides of the pan.
4. Add 1/4 teaspoon cardamom powder and mix well.
5. Remove from heat and cool for 8 - 10 minutes.
6. Once slightly cooled, take small portions and shape them into round balls. Keep aside.
7. Add 600 milliliters milk and 1/4 teaspoon saffron strands in a pan. Bring to a boil.
8. Add 60 grams milk powder and 60 grams sugar, stirring continuously until the sugar dissolves completely.
9. Add 1 tablespoon cashews, 1 tablespoon almonds, 1 tablespoon pistachios, and 1/4 teaspoon cardamom powder. Simmer for 1–2 minutes, then remove from heat.
10. Let the rabdi cool for about 10 minutes.
11. Pour the prepared rabdi over the carrot jamun balls and refrigerate for 30–40 minutes.
12. Transfer to a serving dish, garnish with chopped pistachios.
13. Serve chilled.