Ingredients
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8 cups shredded carrots
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8 cups whole milk
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1 cup sugar
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24 green cardamom pods or 1 teaspoon ground cardamom
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6 tablespoons vegetable oil
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1/4 cup slivered almonds, toasted
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1/4 cup dry- roasted pistachio nuts
Directions
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Combine carrots, milk, and sugar in a 6- to 8-qt. Dutch oven; bring to a boil over high heat, stirring occasionally.
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Reduce heat to medium; cook, stirring occasionally, until liquid has evaporated, about 1 hour. -
Meanwhile, use a mortar and pestle or a rolling pin to break open cardamom pods. Coarsely crush seeds, discarding the shells. (If using ground cardamom, skip this step.)
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Heat oil in a very large skillet over medium-high heat. Cook half of cardamom until fragrant, about 30 seconds. Add carrot mixture and cook, stirring constantly, until thick and jammy, about 15 minutes. Remove from heat.
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Stir in remaining cardamom. Sprinkle with almonds and pistachios just before serving. (Chill in an airtight container up to 5 days; freeze up to 3 months.)
Nutrition Facts (per serving)
| 288 | Calories |
| 15g | Fat |
| 34g | Carbs |
| 7g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 12 | |
| Calories 288 | |
| % Daily Value * | |
| Total Fat 15g | 19% |
| Saturated Fat 4g | 19% |
| Cholesterol 16mg | 5% |
| Sodium 142mg | 6% |
| Total Carbohydrate 34g | 13% |
| Dietary Fiber 4g | 13% |
| Total Sugars 29g | |
| Protein 7g | 14% |
| Vitamin C 4mg | 4% |
| Calcium 225mg | 17% |
| Iron 1mg | 4% |
| Potassium 504mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
