Carrot Barfi
(Carrot Fudge Dessert, Nepali style)

Ingredients:

• 2 cups carrots, finely grated
• 2 cups khuwa (milk solids)
• 2 cups half-and-half milk
• 1/2 cup butter
• 1 cup sugar
• 1 teaspoon ground cardamom
• 1/2 cup almonds, thinly slivered
• 1/2 cup golden raisins
• A dash of red coloring

Cooking Instructions:

In a cooking pan, combine grated carrots and milk. Bring to a boil and simmer over low heat for an hour, until the carrot has softened. Add khuwa, butter, sugar, cardamom, almonds, and raisins; mix thoroughly. Sprinkle a dash of red coloring and simmer the mixture, stirring continuously, for another 15-20 minutes until the carrot mixture has thickened. Remove from heat and transfer to a well-butter container; spread into a 2-in. thick layer. Chill overnight in refrigerator. Cut into 2-in. cubes. Serve chilled, topped with sliced almonds.