Step 1

If using almonds (not just for garnish), heat 1 tablespoon vegetable oil over medium heat until shimmering. Add 1/4 cup almonds and cook, stirring and tossing frequently, until lightly golden brown, about 3 minutes. Transfer to a paper towel-lined plate to drain. Set aside.

Step 2

Combine grated carrots, milk, and cardamom pods in a large, heavy bottomed pot. Bring to a boil, then reduce heat to a simmer and cook, stirring occasionally, until all milk has evaporated, about 40 minutes.

Step 3

When liquid has evaporated, add oil. Fry carrot mixture in oil, stirring constantly, until darkened to dark orange/brown in color, about 30 minutes. Add sugar and fried almonds if using. Cook, stirring, for 2 minutes. Take off heat and let come to room temperature. Spread in a 8 x 8 -inch square pan or other pan of your choice, and cut into squares.

Step 4

If not eating right away, store, covered, in refrigerator and bring back to room temperature before serving.