Carrot Milk Recipe

Carrot Milk Recipe

Carrot Milk Recipe

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Cuisine Pakistani
Servings 4
Calories 88 kcal


  • 200 g Carrots
  • 5-6 Cashew Nuts
  • 5-6 Almonds
  • 1 cup Water
  • 1 liter Milk
  • 2 Cloves
  • ½ tsp Ground Cardamom
  • ¼ cup Sugar


Cook The Carrots:

  • Add carrots, cashew nuts, and almonds to a pan along with 1 cup water.
  • Cover the pan with a lid and cook on medium heat for 10-12 minutes until the carrots are tender.
  • Remove the pan from heat and let the ingredients cool down completely.

Make The Carrot Milk:

  • Transfer the cooled ingredients to a blender and blend until smooth. Set aside.
  • Transfer milk and cloves to a pan and heat over medium heat until the milk comes to a boil. Stir frequently to avoid scorching.
  • Reduce the heat to low.
  • Add the carrot paste to the pan and cook for 10-12 minutes on low heat. Stir frequently.
  • Add cardamom powder and sugar and cook for another 3-4 minutes. Check the sweetness of the milk and add more sugar if required and cook for another minute.
  • Pour the carrot milk in serving glasses, garnish with slivered almonds and pistachios and dried edible flowers, and serve hot. You can also serve it chilled if you wish to.

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