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15 mins
PREP TIME
20 mins
Cook Time
3
Serves
35 mins
Total
INGREDIENTS
1 tbsp coconut oil
10–12 cashew nuts (soaked for a few hours)
½ cup water
½ kg carrots (peeled and coarsely grated)
½ cup sugar
2 green cardamom pods (powdered)
2 tbsp roasted nuts (for garnish)
Instructions
Grind the soaked cashews with ½ cup water to form a smooth paste.
Heat coconut oil in a saucepan. Add the grated carrots and cook on medium-high heat for 7–8 minutes, stirring occasionally.
Add sugar and mix well. Continue cooking on medium heat until most of the moisture evaporates.
Stir in the cashew paste and cook for a couple of minutes.
Mix in the powdered cardamom and garnish with roasted nuts.