Carrot cashew parfait

Boil the milk in a heavy-bottomed vessel till it is reduced to ¾ of it's quantity, while stirring continuously.

Keep aside.Heat the ghee in a kadhai, add the carrots and sauté on a medium flame for 5 minutes.

Keep aside to cool for 10 to 15 minutes.Drain the cashewnuts and keep the milk aside.

Combine the carrots and cashewnuts and blend in a mixer to a coarse paste.

Add the prepared paste, sugar and the milk kept aside to the boiled milk and simmer for 10 to 15 minutes, while stirring continuously.

Add the cardamom powder and mix well. Cool completely and refrigerate at least for 2 hours.

In a glass pour 1tbsp strawberry crush with upper layer carrot cashew kheer..repeat same process..

Garnish with chopped dryfruits.

Serve chilled.