8 carrots (choose the finest carrots, as they will be the tenderest)
1 can of sweetened condensed milk
2 tablespoons of unsalted butter
50g of chopped pecans
10 almonds or 10 toasted pecans
50g of raisins
Rosewater essence to taste
8 carrots (choose the finest carrots, as they will be the tenderest)
1 can of sweetened condensed milk
2 tablespoons of unsalted butter
50g of chopped pecans
10 almonds or 10 toasted pecans
50g of raisins
Rosewater essence to taste
Wash, peel, and grate the carrots
Place them in a saucepan and cook over low heat
Cook for about 10 minutes, stirring constantly
Add the butter, sweetened condensed milk, and let it cook for some more time until the bottom of the pan appears
Then add the chopped pecans, half of the raisins, rosewater essence, and turn off the heat immediately after
Place the sweet carrot dessert in a bowl, decorate with almonds or pecans and raisins
It can be served warm or cold.
