3 cups carrots, grated
2 cups nondairy milk
7 cardamom pods, seeds ground
1/4 cup ground almonds
1/4-1/2 cup sugar
1. In a heavy bottomed sauce pan, cook carrots on low to medium until all the water in the carrots has been cooked out, stirring frequently ( about 20-30 minutes).
2. Add the milk ground cardamom to the carrots. Cook the carrots, milk and ground cardamom on low until all the milk has been absorbed by the carrots, stirring frequently. (about 40-50 minutes)
3. Remove from heat and add the ground almonds and sugar, to taste. Can be eaten hot or cold.
Source of recipe: Modified a receipe from a friend.