2 lbs. fresh carrots
1 can (14 oz) sweetened condensed milk
1 can (12 oz) evaporated milk
2 tsp. ground cardamom
4 tbsp. fresh butter
5 tbsp. powdered milk
1 cup golden raisins
1/2 cup slivered almonds or cashewnuts or pistachios
Peel and grate the carrots to prepare the mixture. In heavy bottomed saucepan, combine the evaporated milk, ground cardamom and carrots. Heat to boiling, stirring constantly.
Reduce the heat and continue stirring. Cook the carrot mixture on medium heat for approximately 30 to 45 minutes until milk is completely absorbed.
Remove from heat, and add sweetened condensed milk and butter. Stir vigorously until well blended. Return to low heat to continue cooking
Add milk mixture to carrot mixture in small spoonfuls. Combine slowly, then stir in raisins, and nuts.
Cover and store in refrigerator for at least 8 to 10 hours, preferably overnight before serving.
This dish can be served hot or cold. Try eating both, and then decide on your preference. It tastes wonderful served hot with a scoop of vanilla Ice cream!