Carrot Confection with Pistachios

Finely grate or grate the washed carrots. Then melt the ghee in a pot and add the carrots. First bring to a boil once over high heat, then reduce heat, cover the pot and cook the carrots slowly. Meanwhile, in another pot, boil sugar with water and reduce to syrup. Once the carrots are soft and almost all of the liquid has been absorbed, add the syrup, stir briefly, then stir in the whipped cream. Bring to the boil again and continue to steam the carrot mixture uncovered until it has become quite dry. Stir repeatedly during this process. Line a baking tray with baking paper and spread the mixture thinly on it. Chill. Before serving, cut into decorative bites (lozenges) and sprinkle with finely chopped pistachios.

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