INGREDIENTS

1 kg carrots (orange)

1 ½ to 2 litres of milk

½ pint Half-and-Half

1/3 pint heavy whipping cream

1 ¾ cups sugar

2 to 3 tablespoons butter (unsalted)

¼ cup oil

8 to 10 cardamoms

1 tablespoon raisins

2 tablespoons blanched and chopped almonds

METHOD

Lightly peel and grate carrots and set aside. Bring milk to boil and add the carrots, let the milk and carrot mixture come to a boil then add half-and-half and sugar, stirring constantly.

Keep stirring until the mixture comes to boil, reducing heat to medium. Once the milk evaporates (should take one-and-a-half to two hours) add heavy cream, stirring constantly. Once cream evaporates, add butter, oil and cardamoms stirring constantly, keeping the flame medium to high.

Keep stirring until oil separates, and the colour is a rich beautiful deep orange. Garnish with raisins and almonds and serve. Serves 10-12.