• 1¼ lbs. Carrots, coarsely grated
• 3 cups milk
• 8 green cardamom pods, bruised
• ¼ cup vegetable oil
• ¼ cup superfine sugar
• 2 tablespoons raisins
• 1/3 cup shelled pistachios, coarsely chopped
• 1 cup thick plain yogurt, to serve

Put carrots, milk and cardamom pods in a heavy saucepan; bring to a boil over high heat.

Reduce heat to medium and cook, uncovered, about 50 minutes, until liquid has been absorbed, stirring occasionally. Remove cardamom pods. Heat oil in a large skillet, add carrot mixture and cook, stirring constantly, 10 to15 minutes, until mixture turns a deep red color.

Stir in sugar, raisins and half the pistachios. Cook 1 to 2 minutes more to heat through. Serve warm, topped with yogurt and sprinkled with remaining pistachios.

Makes 6-8 servings.