- 3 pounds , 5 oz carrots
- 10 tablespoons Ghee
- cup Milk
- cup Evaporated milk
- 10 whls cardamoms, peeled and crushed
- 10 tablespoons Sugar
- cup Pistachios, chopped
- Rinse, peel and grate the carrots. Heat the ghee in a large heavy saucepan.
- Add the grated carrots to the ghee and stir-fry for 15-20 minutes or until the moisture from the carrots has evaporated and the carrots have darkened in color.
- Add the milk, evaporated milk, cardamom, and sugar to the carrot mixture and continue to stir-fry for a further 30-35 minutes, until it is a rich brownish red color. Transfer the carrot mixture to a large shallow dish. Decorate with the pistachios and serve at once.