1 lb. carrots
4 oz. cooking oil
6 cardamom
1 1/2 pts. milk
1/2 lb. white sugar
4 oz. chopped almonds
2 oz. raisin
1/2 pt. double cream

Wash and scrub the carrots and grate them. Heat the cooking oil in saucepan, fry the cardamom for 1-2 minutes. Add the grated carrots and stir it so that is is well mixed in with oil.

Pour on milk and add the sugar. Bring to a boil and stir to dissolve the sugar. Continue to cook for 40 minutes until the milk begins to thicken. Reduce the heat and add the almonds and raisins. Pour in the double cream and continue to cook 10 more minutes. Preparation time: 10 minutes. Cooking time: 1 hour.