Serving Size: 10 | Total Prep Time: 4 hours and 15 minutes
- 2½ pounds shredded carrots
- 5 cardamom
- 2 cups milk
- ⅓ cup sugar
- 3 tablespoons ghee
- 1 tablespoon chopped almonds for garnish
Mix carrots, cardamom and milk and cook on low heat for about 4 hours.
Once the liquid has dried up, add sugar and ghee and fry for 10-15 minutes.
Garnish with almonds and serve warm.