This is a frequently made dessert in Indian and Pakistani homes and it is difficult to estimate ingredients. My sister-in-law who lives in Milpitas has worked out the following measure with perfect results every time.
- 6oz butter
- 1 tsp ground cardamom
- 4 pts milk
- 8 medium sized carrots grated
- ½ cup rice
- 1½ cup sugar
Melt butter in a deep heavy based saucepan, add cardamoms, carrots, rice and the milk, bring to the boil and simmer for 30 - 45mins. Keep stirring every 10mins so the ingredients do not stick to the bottom of the pan.
Add the sugar, mix well, bring to boil and cook for another 5mins whilst stirring.
Leave to cool for 10mins in the pan, pour into a shallow serving dish and garnish with sliced almonds.
Cool in a refrigerator before serving with single fresh cream or plain yoghurt.