| • | Soak pista and badam in red-hot water for about an hour.
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| • | Meanwhile grind the carrot afterward stripping off it is skin.
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| • | Heat butter in a cooking pan and add elaichi to it.
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| • | When it acquires fried, grind it to a powder.
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| • | Peel off pista and badam skin and blend them in the mixer adding a little milk (2-3 tbsp).
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| • | Boil the left over milk in a nonstick cooking pan for about 15 to 20 minutes on low flame.
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| • | Now add the pista -badam paste, grounded carrot and the elaichi powder to milk.
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| • | Stir the mixture for about 10-15 minutes.
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| • | Now add sugar and boil for some other 10 minutes.
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| • | Cocktail Kheer is ready to serve.
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