3 cups grated carrot
1 1/2 cups half-n-half cream
2 tablespoons butter
1 cup sugar
10 cashew nuts
1/2 teaspoon cardamom powder
Fry grated carrot in a nonstick pan for 5 minutes on high heat while stirring constantly. Now add cream, sugar and lower heat to medium and cook until all the liquid is absorbed while stirring occasionally. Remove from heat.
In a small skillet heat oil and fry cashew nuts until light brown. Add raisins and remove from heat.
Add this to the above along with powdered cardamom and chopped almonds. Serve hot.
If planning to store, then store the cooked carrot only. Add the nuts, raisins, cardamom powder before serving and serve hot.