Dry Roast Almonds on a low heat until crunchy, then chop or crush them.
Put the Milk and Cardamom pods in a pot and bring to the boil, add the carrots, make sure you stir so as to not burn the carrot mixture. Once the carrots have begun to absorb the milk, add the sugar, and continue to stir and cook until all the milk is absorbed.
Dish up pudding in bowls, garnish with roast almonds.
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