For Basundhi: 1. Add Saffron to a tbsp of warm milk and keep aside.
Heat 6 cups of Whole Milk in a low flame. Grind blanched Almonds with sufficient milk to a fine paste.
2. When the milk reduces to half add the almond paste along with sugar and saffron.
3.Cook further till it becomes thick or desired consistency is obtained.
For Carrot Halwa: 1. Peel and grate the carrots. In a broad vessel heat 10 cups of Whole Milk.
2. Add grated carrots to it and cook for about 50 minutes. When the quantity of milk reduces add 1.25 cup of sugar and cook till milk evaporates.
3. Add saffron, ghee, cardamom powder, almonds, pistachios and basundhi and mix well.
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|Serving Size: 1 Serving (218g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 154 (71%)|
|Amt Per Serving||% DV|
|Total Fat 17.1g||23 %|
|Saturated Fat 5g||25 %|
|Monounsaturated Fat 8.2g|
|Polyunsanturated Fat 2.7g|
|Cholesterol 20.6mg||6 %|
|Sodium 27982.6mg||965 %|
|Potassium 318.8mg||8 %|
|Total Carbohydrate 9.6g||3 %|
|Dietary Fiber 2.1g||8 %|
|Sugars, other 7.5g|
|Protein 8.3g||12 %|
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Calories per serving: 216
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