Ingredients

• 8 cups carrots
• 8 cups whole milk
• 1 cup sugar
• 24 24
• 6 tablespoons vegetable oil
• 0.25 cups slivered almonds , toasted
• 0.25 cups roasted pistachio nuts

Instructions

1. 1 Combine carrots, milk, and sugar in a 6- to 8-qt. Dutch oven; bring to a boil over high heat, stirring occasionally.
2. 2 Reduce heat to medium; cook, stirring occasionally, until liquid has evaporated, about 1 hour.
3. 3 Meanwhile, use a mortar and pestle or a rolling pin to break open cardamom pods. Coarsely crush seeds, discarding the shells. (If using ground cardamom, skip this step.)
4. 4 Heat oil in a very large skillet over medium-high heat. Cook half of cardamom until fragrant, about 30 seconds. Add carrot mixture and cook, stirring constantly, until thick and jammy, about 15 minutes. Remove from heat.
5. 5 Stir in remaining cardamom. Sprinkle with almonds and pistachios just before serving. (Chill in an airtight container up to 5 days; freeze up to 3 months.)

Nutrition per serving