Heat a non-stick pan, add ghee and then add the carrots, saute till the raw smell of the carrots fades.
Add both the milk and evaporated milk and cook for another 10 mins or until the milk is almost absorbed.
Add sugar and cardamom and cook further till it comes to a single mass.
Now garnish this with the pistachios and cashews.
Recipe Courtesy: http://chefinyou.com/
Bawarchi of the week
Bridget White-Kumar is a cookery book author, food consultant and culinary historian. Colonial Anglo-Indian food is her area of expertise. She has brought out 7 recipe books specialising in Anglo-Indian cuisine.