Ingredients
2lbscarrots,peeled and shredded
4cupsmilk
½cupvegetable oil
¾cupwhite sugar
10pods cardamom,crushed, or more to taste
Preparation
Heat a large saucepan over medium heat. Add carrots and milk; cook and stir for 10 to 15 minutes until the milk is absorbed. Add oil.
Cook, stirring constantly, for 7 to 10 minutes until carrots are softened and golden-orange. Add sugar; cook and stir for about 5 minutes until dissolved. Sprinkle cardamom on top.
Serve and enjoy.
