Carrot milk

Ingredients:

Carrots: 4-6 (small ones)
Milk: 4.5 cups
Cashew: 6
Almonds: 6
Sugar: 3/8 cup (adjust accordingly)
Cardomom powder: 1/2 tsp
Almond powder: 2-3 tbsp

Method:

1. Cut carrots into small pieces. Pressure cook along with cashews and almonds in 1 cup of water for 5-6 whistles.
2. Once cooled, blend ingredients to a smooth paste with enough water.
3. In a heavy bottomed pan, heat milk on a low flame until it thickens a bit and add the puree along with sugar and almond powder.
4. Once it comes to a boil and desired consistency, add cardomom powder.
5. Let it cool and then refrigerate for atleast 4 hr. Serve chilled.