Carrot Halvahs

[Guest guest]

Carrot Halvahs

 

1/4 teaspoon saffron, soaked in 1 tablespoon boiling

water

1 1/2 pounds carrots, grate or puree

2 1/2 quarts boiling milk

1 stick cinnamon, 1/2 inch

3 cardamom seeds

1/4 cup washed raisins

2 ounces butter

2 tablespoons sugar

3/4 cup sugar

1/3 cup blanched slivered almonds

1/2 teaspoon rose water, optional

 

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.