Carrot Halwa

Combine carrots, milk, and sugar in a 6- to 8-qt. Dutch oven; bring to a boil over high heat, stirring occasionally.

Reduce heat to medium; cook, stirring occasionally, until liquid has evaporated, about 1 hour.

Meanwhile, use a mortar and pestle or a rolling pin to break open cardamom pods. Coarsely crush seeds, discarding the shells. (If using ground cardamom, skip this step.)

Heat oil in a very large skillet over medium-high heat. Cook half of cardamom until fragrant, about 30 seconds. Add carrot mixture and cook, stirring constantly, until thick and jammy, about 15 minutes. Remove from heat.

Stir in remaining cardamom. Sprinkle with almonds and pistachios just before serving. (Chill in an airtight container up to 5 days; freeze up to 3 months.)