Ingredients
- 1 1/2 pounds carrots, grated (5 or 6 large)
- 4 cups whole milk
- 1 1/4 cups granulated sugar
- 1/4 cup oil or unsalted buter
- 1/4 cup raisins
- 8 to 10 cardamom pods
- blanched almonds, for garnish
- silver leaf, for garnish
Method
- In a large, heavy bottomed saucepan, over medium heat, combine carrots and milk. Cook, stirring frequenly, until milk is completely absorbed and mixture begins to solidify, about 1 hour.
- Stir in 1 cup of the sugar, butter or oil, and raisins. When the sugar dissolves, give it a taste. Add the remaining sugar to taste if desired. Cook, stirring constantly, until the mixture begins to leave the side of the pan, 15 to 20 minutes.
- Remove the seeds from the cardamom pods, discarding the pods. Pound the seeds; stir into the pudding. Serve warm, or at room temperature. Before serving, garnish with almonds and edible silver leaf.
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