250 g carrots, scrape and grated coarsely
1/2 cup sugar
tablespoons almonds, ground
1/8 teaspoon cardamom, ground
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.