Carrot Sultana

February 5, 2013

Carrot Sultana

Ingredients:

1kg (2 lb) carrots,

4 cups sugar,        

1 liter full cream milk,

½ cup ghee,

4 sticks 2.5 cm piece cinnamon,

Raisins, pistachios, almonds.

Preparation:

1.      Wash, peel and shred (cut into thin julliene strips with a julliene peeler) the carrots finely. Melt ghee in a non-stick frying pan and fry the carrot for 1 minute.

2.      Boil half of the ml kina saucepan. Add the carrot and bring to boil, stir. Simmer until thick. Add sugar ¼ cups at a time. Boil rest of the milk until reduced to half in volume. Add the carrot. Simmer for a few minutes. Add the raisins.

3.      Melt the ghee in a saucepan. Put in the carrot and sinnamon. Stir and fry for about 3 minutes or until little sticky. Transfer to dessert bowl.

Yields 12 servings.