|
Ingredients
|
Quantity
|
|
Carrots
|
250gms
|
|
Milk
|
600ml
|
|
Sugar
|
60gms
|
|
Almonds or cashewnuts
|
30gms
|
|
Cream
|
30ml
|
|
Saffron
|
¼ tsp
|
|
Water
|
|
Wash, scrape and grate the carrots. Place in a pan with enough
water to half-cook carrots. Cover pan and cook over slow heat till carrots are
half-cooked. Add milk, sugar and ground blanched almonds to carrots. Cook gently
stirring all the time. Soak saffron in a dessertspoon of warm water. Mix to a
paste. When the carrots are cooked and mixture thick, add saffron. Remove from
fire and allow to cool (preferably over ice or in refrigerator). When cold,
stir in the cream. Pour into a glass bowl. Garnish with silver paper and sliced
almonds or cashewnuts.
