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.
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.