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Ingredients
  • 1 pound carrots, grated/shredded (approx. 4 cups)*
  • ½ cup whole milk (or full-fat canned coconut milk if dairy-free/vegan)
  • ¼ cup water
  • ½ cup sugar
  • 4 tablespoons ghee (or coconut oil if dairy-free/vegan)
  • ⅛ teaspoon ground cardamom
  • Chopped pistachios or other nut, garnish
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