5 cups 1 tbsp | Carrots, raw, chopped | |
4¼ cups | Milk, whole, 3.25% fat | |
¼ cup | Butter, unsalted | |
⅝ cup | Sugar, white, granulated | |
½ tsp | Cardamom, ground | |
3 tbsp | Cashew Nuts, raw | |
3 tbsp | Almonds, chopped | |
2 tbsp | Raisins, Sultanas | |
1 pinch | Saffron | |
67.88 oz | altogether (view nutrition facts) |
Preparation
- Serving size:11.30 oz (calculated)Notes: bowl
- 1. Wash, peel, and grate the carrots to medium thickness.
- 2. Add the milk and carrots in a pan.
- 3. Cook on low heat until all the milk gets absorbed.
- 4. Add butter/ghee and cardamom powder to pan, and fry for 5 min. Keep stirring.
- 5. Add the sugar and cook for 5 minutes.
- 6. Cook on low heat for 15-20 minutes until you see it leaving on the sides.
- 7. Garnish with chopped cashews, and almonds.
- 8. Serve warm.
- Calorie count348 kcal
- % of calories by macros
Fat 43.1 % 150 kcal 17 g Net Carbs 45.7 % 159 kcal 41 g Dietary Fiber 2.0 % 7 kcal 3.7 g Protein 9.2 % 32 kcal 8.1 g - Approx. WW SmartPoints™14.6
- Cholesterol 37.5 mg
- Sodium 150.6 mg
- Fat 17 g
- Saturated Fat 8.5 g
- Trans Fat 0 g
- Carbohydrates 44.3 g
- Dietary Fiber 3.7 g
- Total Sugars 36.7 g
- Added Sugar 20.8 g
- Sugar alcohols 0 g
- Protein 8.1 g
- Calcium 245.4 mg
- Iron 0.9 mg
- Magnesium 52.5 mg
- Potassium 651.1 mg
- Zinc 1.3 mg
- Vitamin A (Retinol Equivalents) 1045.5 mcg
- Vitamin B12 0.8 mcg
- Vitamin C 6.5 mg
- Folate 32.1 mcg
- Folic Acid 0 mcg