1. In a large skillet, cook the grated carrots and sugar, covered, for about 20 minutes. 2. Add the dry milk; cook, stirring occasionally to avoid sticking at bottom, until no moisture is left (about 1 hour). 3. Stir in the butter. 4. Cook on medium heat until the mixture is of desired consistency that can be spread on a tray and cut into pieces. 5. Add more dry milk as needed. 6. Mix in the cardamoms and spread on a 9 by 13 inches greased cookie sheet. 7. Garnish with nuts. 8. Cut into squares when cold. ---------------------------------------------------------------------------
Nutrition
Ingredients
