How to make Tendlya Butti - Grated carrot cooked with milk and sugar, flavoured with saffron served garnished with nuts.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Tindli (टिंडली), Scrapped Coconut
Cuisine : Fusion
Course : Main Course Vegetarian
Tendlya Butti Recipe Card
Fusion cuisine is one that combines elements of different culinary traditions. Cuisines of this type are not categorized according to any one particular cuisine style and have played a part in a number of innovations.
Fusion food is a general term for the combination of various forms of cookery and comes in several forms.
For more recipes related to Tendlya Butti checkout Bharleli Tondli. You can also find more Main Course Vegetarian recipes like Onion And Tomato Gravy, Honey Sesame Beans, Corn Capsicum Masala, Karele Ki Kalonji.
Prep Time : 6-10 minutes
Cook time : 26-30 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Mild
Ingredients for Tendlya Butti Recipe
Tindli 5 cups
Scrapped Coconut grated 1 large
Ghee 1/2 tablespoon
Sugar 1/4 cup
Saffron (kesar) (soaked in milk) a few strands
Green cardamom powder 1 large pinch
Almonds blanched and slivered 5-6
Pistachios blanched and slivered 5-6
Method
Step 1
Heat ghee in a thick-bottomed vessel, add grated carrots and sauté on medium heat for six to eight minutes. Add hot milk, bring to a boil, reduce heat and simmer for six to eight minutes.
Step 2
Add sugar, soaked saffron and cardamom powder and continue to simmer for a few minutes more till carrots are done and milk is thick and creamy. Add almonds and pistachios, stir and serve hot.
