You Will Need:
300 g Carrots
½ Tbsp Ghee , Also known as clarified butter
1 ¼ cups (310ml) Whole milk
3 Tbsp Caster sugar
1 Tbsp Golden syrup
3 Green Cardamom pods
1 Rolling Pin
1 Frying pan
1 Sauce pan
1 Wooden or metal stirring spoon
Grate the carrots and set aside.
Melt The Ghee
In a deep frying pan, and on a low heat, add the Ghee (clarified butter) and once this has melted, add the grated carrots.
Mix The Ghee and Carrot
On a medium heat, stir the carrot for approx. 5 minutes until it has softened slightly and is well coated with the ghee (clarified butter). Ensure the carrot does not burn or stick to the pan by stirring constantly.
Add milk, stir and heat
Now add the whole milk and stir into the carrot mixture. Cook on a high heat until the liquid starts to boil. Then reduce the heat to allow the mixture to simmer on a low heat for 10 minutes.
Once the liquid has reduced slightly, add the caster sugar and the Cardamom seeds and stir into the mixture.
Stir and Heat
Keep stirring frequently whilst cooking on a low heat for 15 minutes, in order to prevent the carrot from burning or sticking to the pan.
Add Golden Syrup
When the liquid has reduced to less than half the original amount, add the golden syrup and stir in. Continue to allow the mixture to cook on a medium heat and stir constantly, until all of the liquid has evaporated leaving a sticky but moist carrot mixture.
Place the mixture in moulds or cookie-cutter shapes and allow to set for a few minutes before releasing them on a serving plate, then serve warmed and with an accompaniment of ice-cream.