- 3 large unpeeled carrots, grated
- 2 tbsp cashew butter
- ½ cup dates, chopped
- ½ tsp cardamom powder
- A few raisins
- A few roasted almonds, slivered
Grate and steam the carrots until they are well cooked. Add cashew butter, dates, raisins, cardamom and mix well. Serve hot, garnished with roasted, slivered almonds.
This dish can be made with unpeeled bottle gourd, unpeeled pumpkin and unpeeled beetroot too.