Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

700 g Carrots 2 tb Honey
1/2 ts Saffron threads 180 g Sugar
1 tb Boiling water 60 g Almonds
2.3 liters milk ;blanched and slivered
1 Cinnamon stick, 2 cm Splash of rose water
3 Cardamom seeds, bruised ;optional
60 g Raisins or sultanas Cream
60 g Butter

Grate 700 g carrots. Steep 1/2 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

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