1. Mix carrots, butter, cardamom powder and evaporated milk in a pan with a thick base.
2. Bring to a boil on low heat, stirring occasionally to prevent mixture sticking to the pan. When the liquid has evaporated, add sugar.
3. Cook till colour is bright and the mixture begins to show the fat.
4. Take off the fire. Garnish with cashew nuts, raisins and pistachio nuts.