Dried Fresh Whole Milk Carrot Toffee

• 2 lb (910 g) carrots (gajjar)
• 3 to 4 ozs (

Wash, scrape and shred the carrots finely. Heat the ghee, add bruised cardamom seeds and cook for about 2 minutes. Add the grated carrots and fry for 5 minutes. Then add water and cover; when it comes to the boil, reduce the heat and allow it to simmer till the carrot shreds become tender. An alternative is to pressure-cook for 3 minutes at 10<