Ingredients
2 cups shredded carrot
1/2 teaspoon saffron
1 cup sugar
½ cup water
½ cup pistachio (sliced length wise)
2 tablespoons corn starch
1/2 teaspoon saffron
1 cup sugar
½ cup water
½ cup pistachio (sliced length wise)
2 tablespoons corn starch
Method
- In a sauce pan put shredded carrots over a medium heat.
- Stir in all the ingredients.
- Cook over medium heat for about 10-15 minutes.
- Puree the mixture using an electric blender.
- Served warm or cold and garnished with pistachios.
- Stir in all the ingredients.
- Cook over medium heat for about 10-15 minutes.
- Puree the mixture using an electric blender.
- Served warm or cold and garnished with pistachios.
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