|Pinch of saffron strands|
|½ cup||White sugar|
|2 tablespoons||Ground almonds|
|⅛ teaspoon||Ground cardamom|
Wash and scrape the carrots and grate them coarsley. In a large heavy saucepan bring milk to the boil, then take out 2 tablespoons of the boling milk and soak the saffron strands in it.
Add the grated carrots to boiling milk and cook until carrots are soft and the mixture thickens. This takes about 30 minutes or longer. Add sugar, almonds, ground cardamom and the saffron soaking in the milk. Stir until sugar dissolves, then cook, stirring occasionally until the mixture is the consistency of a creamy rice pudding.
Serve warm or cold.
Posted to TNT - Prodigy's Recipe Exchange Newsletter by "I. Chaudhary" <imranc@...> on Apr 27, 1997
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