1/2 kg of carrots
2 1/2 cups of milk
1/2 cup of melted butter
3/4 cup of confectioners' sugar
2 tablespoons of raisins
1 tablespoon of finely chopped cardamom
2 tablespoons of chopped hazelnuts
hazelnuts for garnish
1/2 kg of carrots
2 1/2 cups of milk
1/2 cup of melted butter
3/4 cup of confectioners' sugar
2 tablespoons of raisins
1 tablespoon of finely chopped cardamom
2 tablespoons of chopped hazelnuts
hazelnuts for garnish
Grate the carrots
Heat the milk over low heat and let it simmer
Add the grated carrot and cook until all the milk has been absorbed and the mixture is thick
Stir frequently with a wooden spoon to prevent the mixture from sticking to the bottom, taking about 1 hour
When the mixture is thick, add the melted butter
Cook for another 10 minutes over low heat
Add the confectioners' sugar and raisins
Stir well and cook for another 10 minutes
Be careful not to burn the mixture at the bottom
Add the cardamom and chopped hazelnuts
Serve warm or cold, garnished with hazelnuts.
