Bruce and Marie Botnick gave me this recipe which they've made separately
and collectively. 1 knew it had to be good; they have exquisite taste
The recipe comes from The Complete Book of Oriental Cooking which
they got from their local American Savings & Loan! They reduced the
sugar from the original recipe. By the way, to make this they use the
carrot shavings that are left over after making carrot juice. I used carrots
from scratch. It's excellent and could be a delightful finale to a curry
2 pounds carrots
2-1/4 c. water
1/2 c. sugar
1/4 t. saffron
4 T. sweet butter
2 c. blanched, ground almonds
1/2 t. nutmeg
1. Grate carrots and cook in 2 cups of water 20 minutes . Drain.
2. Cook sugar and remaining water until a thread is formed when a fork
is lifted from the pan. Stir in the carrots and saffron; cook over low
heat 10 minutes, or until all syrup is absorbed, stirring frequently.
3. Remove from heat and blend in the butter, almonds and nutmeg. Serve
hot or cold in little cups with a dab of whipped cream.