|
Ingredients
|
Quantity
|
|
Carrots
|
4 pounds
|
|
Gallon milk
|
½
|
|
Sugar
|
2 cups
|
|
Carnation milk powder
|
2 cups
|
|
Oil
|
1 cup
|
|
Nuts to garnish
|
¼ cup
|
Clean and grate the carrots. Heat milk to boiling and add the
carrots. Cook until liquid is almost gone, stirring to prevent sticking and
burning (3 to 4 hours). Add oil and cook more, stirring often, to roast the
carrots well (about 1/2 hour). Add the powdered milk and sugar and cook until
all the liquid is gone and the mass does not stick to the sides. Add the nuts
and raisins and turn off the heat. Pour in a serving dish and serve warm or
cold. Will keep in the refrigerator for up to 1 week.
