Peel and grate the carrots. Cook them till soft in 1 cup of milk. Cool and blend in a mixer.
Boil the remaining milk. Add cashew powder and sugar. Simmer for 2-3 minutes. Add Ragi malt and milk Masala. Add to carrot mixture (add gelatin if using).
Chill in the refrigerator overnight. Next day, beat the mixture till frothy. Place in a flat aluminium container in the freezer. When 1/2 frozen, beat till fluffy and return to freezer. Freeze till firm. During this time, stir with fork a couple of times. When frozen, transfer to a freezer container with lid and store in the freezer. If frozen too hard, soften in refrigerator before serving.
Bawarchi of the Week
An IT professional, Sushmita loves spending time developing new recipes. Her hometown in Jharkhand is has always been an inspiration, and influences her cooking.