Instructions: Rinse, peel and grate the carrots. Heat the ghee in a large heavy saucepan.

Add the grated carrots to the ghee and stir-fry for 15-20 minutes or until the moisture from the carrots has evaporated and the carrots have darkened in color.

Add the milk, evaporated milk, cardamom, and sugar to the carrot mixture and continue to stir-fry for a further 30-35 minutes, until it is a rich brownish red color. Transfer the carrot mixture to a large shallow dish. Decorate with the pistachios and serve at once.

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