Yield: 4 servings
|½ teaspoon||Saffron threads|
|1 tablespoon||Boiling water|
|2.3 liters milk|
|1||Cinnamon stick, 2 cm|
|3||Cardamom seeds, bruised|
|60 grams||Raisins or sultanas|
|;blanched and slivered|
|Splash of rose water|
Grate 700 g carrots. Steep ½ teaspoon saffron threads in 1 tablespoon boiling water. Bring 2.3 L milk to the boil. Add the carrots and a 2 cm stick of cinnamon and boil for a minute longer, stirring. Turn down heat to a fast simmer - as fast as can be maintained without the milk boiling over - and stir as often as possible (the more the better), until the milk has reduced to less than a quarter. (It helps to have a good book in the kitchen.) Add 3 cardamom seeds, bruised, the saffron liquid and 60 g raisins or sultanas. Mix and keep stirring 'til the mixture is dry. Fish out the cardamom seeds and the cinnamon if you can find them. Add 60 g butter and stir in well. Add 2 tablespoons honey and 180 g sugar. Cook for another 9 minutes or so until the mixture is translucent. Add 60 g blanched slivered almonds and a splash of rose water (optional).
Serve hot or cold with pouring cream.
From an article by Meryl Constance in The Sydney Morning Herald, 6/8/93. Courtesy Mark Herron. Posted by Stephen Ceideburg.
Submitted By BARRY WEINSTEIN On 08-26-95