Instructions: Finely grate 2 carrots. Set aside. Chop remaining carrots coarsely. Combine chopped carrots with 1 c milk. Simmer 15-20 minutes. Meanwhile, bring 2 qts milk to boil in another pan and continue to boil while carrots cook. When carrots are tender, grind in blender and add to boiling milk along with grated carrots. Add sugar. Cook, stirring 1 hour or until milk is thickened and turns slightly cream-colored. Cool mixture, then add cardamom.

Refrigerate.

Makes 6-8 servings.

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