DIYA AUR BATI

Prep Time : 30 mins
Cooking Time : 60 mins
Serve  : 8

INGREDIENTS
For diya
Carrot/gajar  -  2 kg
Milk  -  2 liter
Mawa/whole dried milk  -  1/2 cup
Clarified butter  -   4 tbsp
Sugar  -  1/2 cup
Cardamom powder   -  1/4 tsp

For ghee
Milk     -  500 ml
Vanilla custard -   2 tbsp
Sugar     - 2 tbsp
For bati
Almonds - 1 tbsp

METHOD
For diya
Wash and chop the carrot.
Pressure cook the chopped carrot and milk.
When cooker release the whistle switch off the flame.
Once cooled,open the lid.
Heat clarified butter in a pan and transfer the carrot
 Stir continuously till thick.
Simmer the flame,when the mixture(milk and carrot) gets dried add mawa and sugar and saute for 4 - 5 mins.
Add cardamom powder and dry fruits and mix well.
For ghee
Boil milk in a thick bottom vessel.
Once boiled,keep it in a low flame.
Add custard powder and sugar in a half cup of cold milk and mix well.
Add this custard powder mixture in the boil milk and mix well.
Stir continuously for thickening the milk.
Switch off the gas.
Once cooled,keep in the fridge.
For bati
Soak almond for 3 - 4 hours and remove the skin
Cut into long thin pieces
Take carrot halwa and make the shape of diya.
Keep in the fridge for 4 - 5 hours.
Now fill the diya with custard and add the almond pieces to bati
Diya and bati is ready to eat