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Ingredients
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Quantity
|
|
Carrots
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6 medium
|
|
Milk
|
3 cups
|
|
Cardamom
|
8 whole
|
|
Ghee or sweet butter
|
6 tbsp
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|
Sugar
|
6 tbsp
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|
Golden raisins
|
2 tbsp
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Pistachio nuts – crushed
|
1 tbsp
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|
Heavy cream – lightly beaten
|
1 ¼ cups
|
Peel the carrots and grate them either by hand or in a food
processor. Put the grated carrots, milk, and cardamom pods in a heavy bottomed
pot and bring to a boil. Turn head to medium and cook, stirring now and then,
until there is no liquid left. Adjust the heat, if you need to. Head the oil in a non-stick frying pan over a
medium-low flame. When hot, put in the carrot mixture. Stir and fry until the
carrots no longer have a wet, milky look. They should turn a rich, reddish
colour. This can take 10-15 minutes. Add the sugar, golden raisins, and pistachios.
Stir and fry for another 2 minutes.
