2 oz. butter
1 lb. carrots
1/4 tsp. ground cardamom
1 1/4 c. sugar
1/2 c. hot water
1 c. ricotta cheese
4 tbsp. dried milk powder
2 tbsp. slivered blanched almonds

Heat butter in heavy saucepan. Add washed and grated carrots and cook uncovered over medium heat while stiffing. Cover and turn heat very low. Cook until the carrots are soft and almost all liquid has evaporated. While carrots are cooking make a syrup with the sugar and water. Add syrup to carrots along with cream and dried milk powder. Stir vigorously to blend all ingredients and then cook, stirring constantly until mixture is dry and comes away from the pan in one mass. Turn onto a greased dish, allow to cool. Decorate with slivered almonds, pistachio or silver leaf - cut in diamond shapes or squares.