225g carrots, washed, peeled and grated
300ml semi-skimmed milk
25g granulated or caster sugar
1 tsp unsalted butter or 1 tsp rapeseed oil (optional)
5-6 saffron strands
the seeds of 4-5 cardamom pods, coarsely ground
1 tbsp ground almonds (optional)
1 tbsp sultanas
1 tsp pistachio nuts, chopped (optional)
Place the carrots in a large saucepan. Add the milk and cook, partly covered, over a low to medium heat, for about 30 to 45 minutes stirring with a wooden spoon from time to time, until the milk has evaporated.
Stir in the sugar and cook for a few minutes more, adding butter or oil if you feel that the mixture is sticking to the bottom of the pan.
Add the saffron and the cardamom and mix well. Stir in the almonds, if using and the sultanas and mix. Place in a shallow serving dish, and sprinkle the pistachio nuts over it, if using.
Serve hot or cold.