1 Lb carrots peeled & grated
1 1/4 pint milk
8 cardamon pods
5 tbsp butter
5 tbsp sugar
1 tbsp unsalted crushed pistachios
1/2 cup whipping cream
Heat the carrots and milk on medium heat until the milk dries up.
Add butter and cardamon and stir fry for about 5 minutes.
Add sugar. The carrouts will release more water so dry the mixture again. stir continuously.
Add whipping cream and allow carrots to dry again.
Beat the eggs and add them to the carrots while stirring carrots.
Cook for another 3 minutes and remove from heat.
Garnish with pistachios.