Carrot Pudding

Carrot Pudding

 Ingredients :

250 g carrots, scrape and grated coarsely

4 cups milk

1/2 cup sugar

2 tablespoons almonds, ground

1/8 teaspoon cardamom, ground

Saffron strands

Method :

Bring the milk to the boil with a large heavy saucepan. Remove 5 tablespoons of the boiling milk to soak the saffron strands. Add the grated carronts to the boiling milk and cook for about 30 minutes until the carrots are soft and the milk has thickened. Add almonds, sugar, cardamom and the safforn strands soaking in the milk. Stir until all the sugar dissolves completely.

Then cook, stirring until the mixture becomes a creamy rice pudding. Serve cold or warm.