Ingredients

Carrot—6 medium sized ( small tender ones)

Milk—2 1/2 cup ( full cream milk )

Cashew nuts( godambi)—1/3 cup( heaped)

Milk powder—-1 cup

Sugar—1 cup

Water—1/2 cup

Gelatin —2 tablespoon

Ghee—1 tablespoon

Vanilla extract (essence)—1 teaspoon

Method

Soak gelatin in water and keep it aside for 10 minutes.

Wash and peel the carrot skin and chop into round circles.

Transfer the chopped carrots and cashews into a pan or kadai,add milk and keep on fire.

Boil on medium flame until the carrot is cooked well.

Keep stirring.

Once the carrot turns soft switch off the stove.

Let it cool completely.

Transfer the cooled mixture into a mixer grinder jar and blend to smooth paste.

Transfer the carrot cashew paste to the pan ,add in milk powder and sugar and mix well.

Cook on medium flame till sugar dissolves.( do not over cook)

Add swelled gelatin and mix well.

Switch off the stove,add in ghee and vanilla extract and mix well.

Pour this into a greased bowl or separate moulds and refrigerate it till set.( preferably overnight).

Unmould from the bowl and enjoy delicious ,soft pannacota.

You can even garnish with chopped nuts .