Start by adding the butter to a pan and melt it over low to medium heat. Once the butter has melted, add the chopped carrots to the pan and sauté them for a few minutes until they start to soften and lightly caramelise.
Next, pour in the milk, stirring to combine, and cover the pan. Allow the mixture to cook on low heat for 45-60 minutes, stirring occasionally to prevent burning and to ensure even cooking.
Once the carrots are tender, use a masher to mash them into a smooth consistency.
Add the sugar to the pan and cook the mixture until most of the milk has evaporated, leaving behind a thicker, caramelised texture.
Finally, add the dried fruits (pistachios and almonds) and continue cooking until any remaining moisture has dried up, creating a rich, flavourful mixture. Keep stirring to prevent sticking.
Once done, your dish is ready to serve.
