Carrots – 6 large
Milk - one glass (if you are vegan, you can use Rice or Soy Milk)
Sugar - ½ cup
Almonds – 6
1. Pressure cook the whole carrots. Allow to cool, then remove the skin and keep aside.
2. Boil milk and allow it to cool.
3. Soak almonds in hot water and remove the skin.
4. Blend carrot, milk and sugar in a mixer until smooth and creamy.
5. Pour into a dessert bowl and chill.
6. Garnish with the blanched and chopped almonds.