2Carrots, thickly gratedyou may use finely grated carrots
500mlCoconut milkyou may need more
1/4CupJaggery Powderyou may need more
2-3TbspRoasted Nuts
Instructions
Heat the ghee in a thick bottomed pan. Roast the vermicelli and crushed cardamom, until lightly golden and fragrant.
Add the carrots and roast them for 4-5 minutes along with the vermicelli.
Add the coconut milk, and let it cook on medium heat till the vermicelli becomes soft, stirring often. You may want to add more coconut milk at this point to make thinner consistency if you desire.
Mix in the jaggery. Taste and adjust for sweetness.
Sprinkle some more cardamom powder and the toasted nuts. Serve hot or chilled.