Singh's Carrot Halvahs

Recipe Ingredients

		Gajjar Karrah
1/4 teaspoon	1.3ml	Saffron - (soaked in:)
1 tablespoon	15ml	Boiling water
1 1/2 lbs	681g / 24oz	Carrots - grate or puree
2 1/2		Boiling milk
1		Cinnamon - (1/2 inch)
3		Cardamom seeds
2 oz	56g	Washed raisins - (about 1/4 cup)
2 oz	56g	Butter - (1/2 stick)
2 tablespoons	30ml	Sugar
6 oz	170g	Sugar - (3/4 cup)
2 oz	56g	Blanched slivered almonds - (about 1/3 cup)
1/2 teaspoon	2.5ml	Rose water - optional

Recipe Instructions

Add carrots to boiling milk with cinnamon; reduce to less than 1/4, stirring; add cardamom seeds, raisins, and the saffron and water: cook until dry, add butter; cook and stir until absorbed.

Add sugar and cook about 8 minutes, until a "rich translucent red".

Turn into a bowl and sprinkle almonds and rose water over it.

"It may also be served chilled with cream."

Source:
"Indian Cookery" by Daramjit Singh, Penguin, 1970

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