Serves: 5 persons
Type : hard
Taste : sweet
- 2 lb 4 oz (1 kg) carrots, grated
- 3 oz (100 g) ghee
- 1 tsp cardamom seeds, lightly crushed
- 3 oz (100 g) almonds, blanched and chopped
- 3 oz (100 g) pistachios, chopped
- 2 oz (50 g) raisins
- 4 oz (125 g) finely granulated sugar
- 5 fl oz (125 mL) sweetened condensed milk
- 2 tbsp. ground almonds
Place the carrots in a large, heavy-based saucepan with 4 tablespoons of water and cook, stirring, on high heat for about 3 minutes. Turn down the heat, cover and cook for another 5 minutes, stirring once or twice. Add the ghee, turn up the heat again and stir-fry the carrots for another 5 minutes.
Lower the heat and stir in the cardamom and nuts, saving about 2 tablespoons. Continue to cook over low-medium heat, stirring frequently, until the carrots have turned a deep orange and the ghee has started to separate from the mixture. This will take about 20 minutes.
Stir in the raisins and sugar and stir-fry on low heat for another 5 minutes. Add the condensed milk, turn up the heat a little and stir fry the mixture for about 3 minutes.
Stir in the ground almonds and mix over low heat until well combined.
Serve warm, garnished with the remaining nuts, with thick cream or ice cream. Or press into a jelly roll pan, refrigerate until firm and cut into squares. Serve with tea or coffee.