Carrot Barfi
Ingredients
- 2 cups carrots, finely grated
- 2 cups light cream or half-and-half
- 1/2 cup butter
- 1 cup light brown sugar
- 1 teaspoon ground cardamom
- 1/2 cup golden raisins
- 1/2 cup cashew nuts (or substitute any nuts you like)
- A dash of red coloring (optional)
- 1/2 cup almonds, thinly slivered
Instructions
Combine grated carrots and milk in a saucepan. Bring to a boil, lower heat, and simmer over low heat for about an hour, stirring occasionally, until the carrots are soft. Add butter, sugar, cardamom, raisins, almonds, and cashews; mix thoroughly. Add a dash of red coloring if desired, and simmer, stirring continuously, for another 15-20 minutes, or until the carrot mixture has thickened. Remove from heat and spread mixture into a 2-inch thick layer in a well-buttered cake pan or cookie sheet. Chill overnight in refrigerator. Cut into 2-in. cubes. Serve chilled, topped with sliced almonds.
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