Boil maggie noodles in 1 cup water on medium flame till the water gets absorbed.

Melt butter in a heavy-bottomed kadai on low heat.

Add wheat flour & stir for a minute. Add milk, stirring continuously.

Add carrots, cabbage, Nutri nugget powder, and almond powder & cook till thick. Add salt to taste.

Add boiled maggie. Cook for 2-3 more minutes. Mix gently so that the noodles do not mash.

Cook till the mixture turns thick enough to shape into cutlets. Remove from the fire & cool it.

With oiled hands, make heart-shaped cutlets and refrigerate overnight and shallow fry.