PREPARATION

1. Take a heavy skillet, add 500 milliliters water, 920 grams carrots and mix it well.
2. Bring it to a boil.
3. Cover it with lid and cook for about 8 - 10 minutes on medium heat.
4. Open the lid and give it a nice stir.
5. Remove it from heat and transfer this into a bowl, add 300 grams sugar and mix it well.
6. Rest the carrots for 6 - 8 hours.
7. Take a heavy skillet, add the carrots in it and give it a nice stir.
8. Then, add 1/8 teaspoon cardamom powder, 1 tablespoon lemon juice and mix it well.
9. Bring it to a boil.
10. Cook for 8 - 10 minutes on medium heat.
11. Remove it from heat and allow it to cool for 20 - 25 minutes.
12. Serve or store in an airtight container for upto 1 year.