450 g (1 lb) carrots, peeled and grated
900 ml (1 1/2 pt) milk
125 g (5 oz) sugar
3 cardamom pods
60 ml (4 tbsp) Ghee (Clarified Butter)
30 g (2 tbsp) raisins
30 g (2 tbsp) pistachio nuts, skinned and chopped
900 ml (1 1/2 pt) milk
125 g (5 oz) sugar
3 cardamom pods
60 ml (4 tbsp) Ghee (Clarified Butter)
30 g (2 tbsp) raisins
30 g (2 tbsp) pistachio nuts, skinned and chopped
method
1. Put the carrots, milk, sugar and cardamom pods in a large saucepan and bring to the boil.
2. Lower heat to a medium low and, stirring occasionally, cook until all the liquid has evaporated.
3. Heat the clarified butter in a large frying pan over medium heat, add the carrots, raisins and pistachios and, stirring constantly, fry for 15 - 20 minutes until the mixture is dry and reddish in colour.
4. Serve hot or cold.
2. Lower heat to a medium low and, stirring occasionally, cook until all the liquid has evaporated.
3. Heat the clarified butter in a large frying pan over medium heat, add the carrots, raisins and pistachios and, stirring constantly, fry for 15 - 20 minutes until the mixture is dry and reddish in colour.
4. Serve hot or cold.
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