This tastes like a very rich carrot cake. Carrot Barfi 2 cups carrots, finely grated 2 cups light cream or half-and-half 1/2 cup butter 1 cup light brown sugar 1 teaspoon ground cardamom 1/2 cup golden raisins 1/2 cup cashew nuts (or substitute any nuts you like) A dash of red coloring (optional) 1/2 cup almonds, thinly slivered Combine grated carrots and milk in a saucepan. Bring to a boil, lower heat, and simmer over low heat for about an hour, stirring occasionally, until the carrots are soft. Add butter, sugar, cardamom, raisins, almonds, and cashews; mix thoroughly. Add a dash of red coloring if desired, and simmer, stirring continuously, for another 15-20 minutes, or until the carrot mixture has thickened. Remove from heat and spread mixture into a 2-inch thick layer in a well-buttered cake pan or cookie sheet. Chill overnight in refrigerator. Cut into 2-in. cubes. Serve chilled, topped with sliced almonds. -- ~~Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the FAQ posted each week. Please send recipes, requests, questions or comments to [EMAIL PROTECTED] Please allow several days for your submission to appear.
