Ingredients:

• 1.5 kg – Carrots
• 1 cup – Milk
• 2 cups – Sugar
• 1.5 cup – chopped cashews
• 1 tsp – Cardamom powder
• 2 tbsps – Ghee

Method:

1. Wash and grate the carrots.
2. Bring the milk to the boiling point, add carrots and simmer on medium heat until the carrots are soft.
3. Add sugar and cook uncovered, stirring occasionally until the mixture begins to solidify.
4. This process will take approximately half an hour.
5. Continue to stir until the carrots turn reddish brown and all moisture has evaporated.
6. Fry the cashewnuts in the ghee until golden brown.
7. Add ghee, nuts and cardamom to the carrot mixture. Stir thoroughly.
8. Spread on a greased plate to cool.