This is a very old picture. I made this a long time ago. The original recipe uses white sugar but I am going to rewrite the recipe that would exclude the white sugar that was used in here which really would not make any difference in taste really and still is delicious.
Ingredients: you can use either a food processor to grate the carrots and you have to cut them up in small pieces. This is a lot easier on the machine’s motor and this way you get done faster grating the carrots or take a knuckle shredder as most of us from the old school call a box grater. I have one that lays flat that works too. I use the food processor to shred a bag of carrots and set it aside you will need it later. 1 drop of gulab (rose) essence, 1 drop of kerwa essence, 2 handfuls of sugar in the raw organic cane sugar, turbinado sugar, agave syrup or sweetener of choice. 1 pinch of choti elachi (small cardamom) I grind in my mortar and pestle and keep that to the side. 1 liter or 1 quart milk, 3 eggs beaten and set to the side. 1 handful of raisons dark, golden or mixed, 1 handful of nuts pistachios, walnuts, almonds or any nut of your choice. 2 pats of butter, 1/4 cup of vegetable oil, silver warq for garnish (optional)
Method: I add the 1/4 cup of vegetable oil to the pot and add 2 pats of butter and let it melt. I add the cardamom, rose and kerwa essence, this can be found at any Indian and Pakistani grocery stores. Still until fragrant, add the grated carrots that was grated earlier, add 2 handfuls sweetener of choice, if I want to use agave or honey then I would add 1/8 of a cup. My choice at times would be turbinado sugar. I stir until it is combined then I add my nuts and raisons of my choice, it really depends on the mood I am in. I add the 3 eggs I had beaten and kept to the side and mixed very well then added the 1 quart or 1 liter milk and kept stirring and stirring until the carrots and everything is cooked to keep it from burning on medium high heat for 10 minutes or until the milk and eggs had completely cooked with the carrots and I did not see anymore moisture.
In India they put silver warq on there that really does nothing they just put it on any sweet dish to make it look pretty and it is not necessary so it is just optional.
*English translation for names in Urdu in parentheses.
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