Place a heavy-based sauce pan or large non-stick pan on the stove. Add the grated carrot and turn down the heat. Add the green cardamom seeds and cook gently until the carrot is soft when you press it. Check occasionally that it is not sticking.
If you are using sugar, stir it in with the ground cardamom, let it dissolve and dry then add the milk powder. If you are using granulated sweetener, add it together with the ground cardamom and milk powder.
After mixing, add the 2tsp of ghee. Cook over a low heat for a few minutes, stirring constantly so that it does not stick to the pan bottom.
Serve into your bowl and garnish with chopped pistachio
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