About this recipe:I have always LOVED carrot murrabba. This is my mom's recipe. The carrots in this recipe are perfect- neither too crunchy nor too soft. Coated with syrup, they are jewel red, glistening like sticks of rubies. The crushed cardamom brings another dimension to the flavour.
Pour sugar on carrots. Let sit for 2 hours. The sugar will mix with carrot juice and the whole thing will become wet.
Now, put mixture on high heat, boil, reduce heat to medium for 10 mins, till syrup gets thick. Check by putting a drop of the syrup between your thumb and index finger. If it's sticky, syrup is ready. Do not over thicken the syrup. Add crushed green cardamom and peeled, halved almonds. Take off the heat. Chill in the fridge. Serve cold.
Put a dollop of malai or fresh cream in a pretty glass dish to serve. Also goes great with a cup of warm milk with honey.