Cut carrots into 1 inch fingers, halve them and remove the white core. Place them in a deep non-stick pan, add enough water to cover them and cook. Cook sugar with 2 cups water in another deep non-stick pan to make a syrup.
Add lemon juice and when the scrum rises to the top, remove and discard. Cook the syrup till it reaches one-thread consistency. Strain the carrots when they are half cooked. (You can use the cooking liquour in soups etc.)
Add carrots to the syrup and cook on medium heat. Add saffron, crushed cardamom seeds and cook till carrot is soft. Cool and store in sterilised jar.