Preheat oven to 180°C.
Grease and dust two loaf pans.
In a bowl mix together flour, baking powder, baking soda, salt and cardamom powder.
Boil grated jaggery and water to make a thick syrup. For 1 cup of syrup you will need 1 1/2 cups of grated jaggery. Let it cool down.
In another bowl cream together ghee and jaggery syrup.
Add in the curd and whisk.
Now add the flour mixture and mix until the batter is lump free.
Add in the grated carrots and potatoes and mix.
Finally add the nuts and mix well to incorporate.
Divide batter between two loaf tins and bake for 1 hour.
When you insert a tooth pick after 1 hour, it may feel slightly sticky but remove it and allow it to cool completely on wire rack.
Slice only when cool. Enjoy with a cup of coffee.
