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1
Grate the carrots by hand.
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2
(This dish is a labor of love & this is the only real labor part of it.)
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3
The carrots break down much better if they're hand grated.
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4
Alternatively, you can grate them in a food proc.
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5
Anupy Singla said the pre-grated, store-bought carrots aren't worth using as they're grated too thick & too long.)
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6
Put the carrots in the slow cooker.
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7
Bring milk to a boil on the stovetop & pour over the carrots in the slow cooker.
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8
Cook for 3 hrs on high.
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9
Remove the slow cooker lid & cook for another 3 hrs on high.
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10
Replace the lid (but leave slightly open) & cook on high for 3 more hours.
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11
By now, the carrots will be cooked & will look soft & watery.
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12
Transfer the carrot mixture to a wide, heavy pan & cook on the stovetop on med-high for 15 minutes.
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13
Add the sugar & cont cooking (stirring) for another 15 minutes.
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14
While stirring, slowly add the crushed almonds & the ghee or butter.
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15
Add the raisins + ground cardamom & cont stirring.
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16
When the carrot mixture pulls away from the sides of the pan on its own & becomes thicker, its done.
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17
Take the pan off the heat & let the mixture cool for about 15 minutes.
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18
Garnish w/grd pistachio & almonds to serve.
