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Heat a non-stick pan, add carrots and soya milk and cook for 10-15 minutes.
Add dried ginger powder and mix.
Grate tofu, add to the pan and mix well.
Add green cardamom powder and jaggery, mix well and cook till the jaggery melts or for 2-3 minutes.
Cover an aluminium tray with a cling film.
Spread the mixture in the tray and allow to cool.
Let it set for 4-5 hours and cut into pieces.
Transfer into a serving plate and serve.