INGREDIENTS & PROCESS:
1 KG CARROTS (CLEAN & CUT EDGES) GRATE THEM PUT THEM INTO A CURRY PAN
2 CUPS SUGAR (POUR GRADUALLY) COOK IN LOW FLAME COOK UNTIL WATER COMPLETELY EVAPORATED
½ TSP CARDAMOM POWDER MIX WELL POUR IN OIL/GHEE GREASED MOULD SPREAD EVENLY SPREAD CHOPPED ALMOND & PISTACHIO KEEP IT
1-2 HOURS FOR COOL DOWN CUT IN PIECES