Ingredients:
- 6 cups grated carrots (approximately 1.5 lbs of carrots)
- 5 ½ cups milk
- ¾ cups sugar
- ¼ teaspoon cardamom powder
- ¼ -½ cups mixed nuts (I used cashews and slivered almonds)
- Ghyo/ghee for frying nuts (optional)
Directions:
- Start by bringing the milk up to a boil and letting it cook for 2-3 minutes at a rolling boil. Add in the carrots and bring the temperature down to low/medium. You are looking for a light simmer. Keep stirring the carrot mixture frequently. You don’t want the milk to stick to the pot.
- Cook the carrot mixture for 45 minutes and then add in the sugar and mix well.
- At this point you can turn the heat up to medium and cook for another 15-20 minutes or until the mixture comes together (it will get thicker as it cools). Keep stirring the entire time so the mixture doesn’t burn.
- Remove from the heat and top with cardamom powder and nuts.
