Ingredients
Carrots - 250 gm
Milk - 600 ml
Sugar - 60 gm
Almonds or cashewnuts - 30 gm
Cream - 30 ml
Saffron - 1/4 tsp
Water
Method
1. Wash, scrape and grate the carrots.
2. Place in a pan with enough water to half-cook carrots.
3. Cover pan and cook over slow heat till carrots are half-cooked.
4. Add milk, sugar and ground blanched almonds to carrots.
5. Cook gently stirring all the time.
6. Soak saffron in a dessertspoon of warm water. Mix to a paste.
7. When the carrots are cooked and mixture thick, add saffron.
8. Remove from fire and allow to cool (preferably over ice or in refrigerator).
9. When cold, stir in the cream.
10. Pour into a glass bowl. Garnish with silver paper and sliced almonds or cashewnuts.
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