Recipe

1. Add oil to a pan. Let it melt. Keep pan on medium to medium low heat to avoid burning the oil.
2. Add crushed cardamom pods to the oil, let it become fragrant.
3. Add grated carrots. Coat carrots completely with the cardamom infused oil.
4. Add milk and bring to a boil. Every minute or so, give it a turn to prevent it from catching on the bottom of the pan.
5. After 3-4 minutes, bring heat down to medium again.
6. Now, patience. We need to cook the carrots in the milk so that the carrot flavor goes into the milk and then the milk gets absorbed by the carrots again. Keep turning the mixture every minute or so, making sure to get the bits stuck to the side an bottom of the pan each time.
7. When the carrots seem somewhat cooked, add the sugar and mix it in.
8. Medium low heat, let the milk and carrot and sugar all reduce. Takes around 30 minutes or so. Keep turning every minute or two.
9. You will see small milk solids sitting on the carrots at some point. Keep going, dont stop here.
10. You will see the oil rise up to the surface at some point (they will be darker orange than the surrounding carrots). Fold it back in and keep going.
11. At around 40 minutes into the whole thing, you will see that the milk is almost all gone, carrots have become a bit gooey.
12. Taste – adjust sugar level and let sit for a few more minutes if needed.
13. Serve with pistachio garnish on top.
14. Share.