This is an incredibly easy version of a tasty Pakistani sweet recipe, best eaten warm when the cardamom is most fragrant.






Skill level

Average: 3.7 (75 votes)


  • 1 kg carrots, grated 
  • 100 g clarified butter (ghee), plus 1 tbsp extra 
  • 7 cardamom pods, cracked, husks discarded 
  • 15 almonds, cut into thin slivers 
  • 15 pistachios, cut into thin slivers 
  • 200 g sugar 
  • ⅓ cup milk powder 
  • 2 tbsp cream

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Steam the grated carrot for 10 minutes until fairly soft. (Alternatively, you can cook the carrot in a microwave.)

Melt 100 g of ghee in a non-stick frying pan over high heat. Add the cardamom seeds and fry for 2 minutes until fragrant. Add the carrot and fry over high heat for another 2 minutes. Add most of the almonds and pistachios and keep frying, stirring occasionally, until the ghee starts to separate from the carrot. Add the sugar and mix well. Turn the heat back to medium and cook for another 5 minutes.

Soften the extra ghee in a small saucepan and add the milk powder and cream, stirring until well combined. Add to the carrots and stir over high heat for another 2 minutes. Serve hot or warm garnished with the remaining nuts and a scoop of vanilla ice-cream.