| 1 | Clean and grate the carrots. |
| 2 | Heat milk to boiling and add the carrots. |
| 3 | Cook till liquid is almost gone, stirring to prevent sticking and burning (3 to 4 hours). |
| 4 | Add oil and cook more, stirring often, to roast the carrots well. |
| 5 | About ?hr. |
| 6 | Add the powdered milk and sugar and cook till all the liquid is gone and the mass does not stick to the sides. |
| 7 | Add the nuts and raisins and turn off the fire. |
| 8 | Pour in a serving dish and serve warm or cold. |
| 9 | Will keep in the refrigerator for up to 1 week. |
| 10 | recipe by : somesh rao |
