Carrots,250 grams Milk,600ml Sugar,60 grams Almonds/Cashewnuts,30 grams Cream,30ml Saffron,1/4 teaspoon Water, Method Wash scrape and grate the carrots.Place in a pan with water enough to half cooked carrots. Cover pan and cook over slow heat till carrots are half cooked. Add milk sugar and ground blanched almonds to carrots.Cook gently stirring all the time. Soak saffron in a desertspoon or warm water.Mix to a paste. When the carrots are cooked and mixture thick add saffron.Remove from fire and allow to cool.When cold stir in the cream and pour into a glass bowl. Garnish with silver paper and sliced almonds or cashewnuts. Return to main list of recipies