- 1 kg carrots, grated
- 4 cups milk
- 125 g unsalted butter
- 220 g caster sugar
- 100 g seedless raisins
- 100 g slivered almonds
- 1 t cardamom seeds, pounded using a pestle and mortar
- yoghurt, buttermilk or cream, for serving
In a deep saucepan, bring the carrot and milk to a boil. Reduce the heat and simmer until all the milk has evaporated. Add the butter and stir through.
Simmer until the carrot starts to brown (take care not to burn it).
Add the caster sugar, raisins, almonds and cardamom. Cook until the sugar has dissolved and the mixture starts to dry.
Serve warm in passion-fruit shells, with the yoghurt, buttermilk or cream.