Serves 6
3 cups carrots, peeled and grated
3 cups milk
1 cinnamon stick or piece of cassia bark(optional)
1 tbsp vegetable ghee or oil
¼ cup granulated sugar
¼ cup unsalted pistachio nuts, chopped
¼-1/2 cup blanched almonds, slivered or chopped
1/3cup seedless raisins
8 cardamom pods, split and seeds removed and crushed
heavy cream or plain yogurt, to serve
1. Put the grated carrots, milk, and cinnamon stick or cassia bark, if using, into a large, heavy-based saucepan and bring to a boil. Reduce the heat to a simmer and cook, uncovered, for 35-40 minutes, or until the mixture is thick (with no milk remaining). Stir the mixture frequently during cooking to prevent it from sticking.
2. Discard the cinnamon stick. Heat the ghee or oil in a nonstick skillet, add the carrot mixture, and stir-fry over a medium heat for about 5 minutes or until the carrots take on a glossy sheen.
3. Add the sugar, pistachios, almonds, raisin, and crushed cardamom seeds, mix well, and continue frying for a further 3-4 minutes, stirring frequently. Serve warm or cold with heavy cream or yogurt.
The quickest and easiest way to grate this quantity of carrots is by using a food processor fitted with the appropriate blade. This mixture may be prepared ahead of time and related in the microwave when required. Use greencardamoms as these have the best flavor.
