Instructions
Follow the steps and taste along the way.
Prepare the cardamom and nuts
Crush the cardamom pods, remove the seeds and grind them finely. Heat 15 g of the ghee in a wide pan. Toast the cashews for 2–3 minutes until golden, add the raisins and stir for another 20 seconds. Transfer everything to a plate.
Sauté the carrots
Add the remaining 25 g of ghee and the grated carrots to the same pan. Sauté over medium heat for 8–10 minutes, stirring often. The carrots should soften and lose their raw smell, but not brown.
Simmer the carrots in milk
Pour in the milk and bring it to a gentle boil. Lower the heat and simmer uncovered for 25–30 minutes, stirring occasionally and more frequently toward the end. Continue until the carrots are tender and most of the milk has been absorbed or evaporated.
Season and thicken
Stir in the sugar, ground cardamom seeds and salt. Cook for another 5–8 minutes, stirring occasionally, until the mixture thickens but remains moist; there should be no liquid pooling at the bottom of the pan.
Finish and serve
Return the toasted cashews and raisins to the pan and stir briefly. Divide among four bowls and serve warm.
