- 2 pounds carrots, chopped
- 4 or more cups water
- 1 can condensed milk, or malai with sugar (I prefer it with condensed milk)
- Dash of nutmeg/cinnamon or green cardamom
- 1 teaspoon vanilla
- ½ teaspoon fresh ginger
Blend carrots in a blender, adding water; sieve through mulmul (muslin) cloth. Squeeze extracting all juice, discard the pulp and pour the juice into the blender, adding all ingredients. Puree and serve hot or chilled.