Peel the carrots. Shred the carrots using the smaller side of the shredder. You can do it by hand or use a food processor.

Heat a wok on medium heat, once hot, add 1 tbsp of oil.

Add the carrots and saute for about 8 minutes until the color of the carrots changes.

Keep stirring to avoid burning. This is a labor of love.

Add milk to the carrots. Cook the carrots and milk down for 6-7 minutes until all the milk is absorbed by the carrots.

Keep stirring to avoid sticking and burning.

Once all the milk is absorbed, this is what you should have.

Add the sugar.

Immediately after, add 1 more tbsp of oil.

Keep stirring. until all the water is absorbed which is left behind by the sugar. This process will take about 5-6 minutes.

Once done, add cardamom powder. Stir.

Add chopped cashews. You can also add almonds, pistachios, and raisins, however I just stick with cashews.

Mix well.