Wash carrots, peel and grate carrots.
If you do not like to grate the carrots, no worries. Simply cut them into round shape or any shape you like.
Place grated carrots, orange zest, orange juice, sugar
water and cardamom pods in a large pot.
Gently stir and boil it over high heat for about 1 hour or until most of liquid evaporated. Stirring occasionally.
Remove from the heat. Leave 2 gelatin sheets in cold water for 5 minutes and then add them along with 1tablespoon of rose water, to the carrot jam. Stir gently.
Adding gelatin sheets would give vibrant and shiny colour to jam, is a good thickener for jam and helps to prevent the growth of bacteria. ( how ever if you have no access to gelatin sheets, you may use 2tbsp lemon juice instead.
Allow the carrot jam cool in room temperature. Store carrot jam in sterilised container or
glass jar. You can keep it in the fridge for months.