Ingredients Quantity
Carrots 250 gm
M ilk 600 ml
Sugar 50 gm
Almonds 30 gm
Cream 30 ml Saffron 1/4 tsp
Water 150 ml
Silver paper 2
Method
1. Wash, scrape and grate carrots.
2. Put into a pan with water. pan and cook over slow heat till
3. carrots are half cooked axle absorbed.
4. Remove.
5. Add milk, sugar and ground blanched (keep aside a few for garnishing) to carrots.
6. Cook gently the time.
7. Soak saffron in a dessertspoon of warm water.
8.When carrots are cooked and mixture thick, add saffron
9 from fire and allow to cool
10. When cold stir in cream.
11. Pour into a glass bowl C-smmt. sea silver paper and sliced almonds.
