Recipe Source: My mom
Carrots 8-10 medium
Condensed Milk 1 can (400gm)
Sugar 3/4 cup
and grate carrots. ash
Pressure cook carrots along with sugar on low flame. Cook without water (1 whistle).
Blanch almonds in ½ cup water for 5 minutes. Drain cool and slice them thin.
Add condensed milk to the carrots and let it cook till it gets fully absorbed (in an open cooker).
Garnish with sliced almonds.
Serve hot/ refrigerate for 1 hour and serve.
You can add 1 liter milk instead of condensed milk. But cook in an open pan till the milk fully evaporates and the carrot is cooked.
Raisins / Cashews can be used instead of Almonds.