Directions

1. 1. Wash, scrape and grate carrots.
2. 2. Put into a pan with water.
3. 3. Cover pan and cook over slow heat till carrots are half cooked and water absorbed.
4. 4. Remove. Add milk, sugar and ground blanched almonds (keep aside a few for garnishing) to carrots.
5. 5. Cook gently stirring all the time.
6. 6. Soak saffron in a dessertspoon of warm water. Mix well.
7. 7. When carrots are cooked and mixture thick, add saffron.
8. 8. Remove from fire and allow to cool (preferably over ice or in a refrigerator).
9. 9. When cold stir in cream.
10. 10. Pour into a glass bowl. Garnish with silver paper and sliced almonds.