1 kg of carrots
5 cups of milk
1 cup of melted butter
1 1/2 cups of confectioner's sugar
4 tablespoons of dried apricots
2 tablespoons of ground cardamom
4 tablespoons of cashew or almond flakes
1 kg of carrots
5 cups of milk
1 cup of melted butter
1 1/2 cups of confectioner's sugar
4 tablespoons of dried apricots
2 tablespoons of ground cardamom
4 tablespoons of cashew or almond flakes
Grate the carrots finely
Pour the milk into a saucepan
Add the grated carrots and cook until all the milk has been absorbed and the mixture has thickened
Stir frequently with a wooden spoon to prevent burning or sticking to the bottom of the pan
This takes about 30 minutes to 1 hour
When the mixture is thick, add the melted butter and cook for an additional 20 minutes over low heat
Add the confectioner's sugar and dried apricots
Stir well and cook for another 15 minutes
Add the ground cardamom
Transfer to a serving dish and decorate with cashew or almond flakes
Serves 16-20 people
Note: If you cannot find cardamom, use cinnamon.
