Instructions: 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 till 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 rosewater (optional). Serve hot or cold with pouring cream.
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