Ingredients:
6 medium carrots
3 C milk
8 cardamon pods
5 Tbs ghee (butter can substitute for ghee though it won't
have quite the same flavor)
5 Tbs sugar
1 - 2 Tbs chopped almonds or other kinds of nuts (good
choices: cashews or pistachios)
a strand or two of saffron for additional color (optional)
Directions:
Grate carrots (I find the coarse grater on my Salad Shooter
gives the perfect size grated carrots for this dish). Cook them in the milk
with the caradmon pods and optional saffron. Bring to a boil then turn the heat
down to medium and cook, stirring frequently until all the liquid is gone. Heat
the ghee in a frying pan over medium-low heat. Add carrot mixture and fry until
the carrots look dry-ish. (10-15 minutes or so) Add the sugar and nuts and fry
for two more minutes.
Note: while you could use vegetable oil instead of ghee or
butter, you'll miss out of the flavor that ghee adds. I've used chopped walnuts
when I didn't have almonds, and I thought the walnuts went well with the
carrots. If you like, you can also add a tablespoon or two of sultanas (golden
raisins).
Spread in a lightly oiled square baking dish and smooth. Chill until firm. Cut into squares and garnish with a few more raisins and chopped pistachios