Estimated Nutrition (whole recipe, rough)
Counts 7 of 8 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Grape | 1/2 cup (76g) | 62 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Carrot | 1 medium (61g) | 25 |
| Almond | 1 almond (1.2g) | 7 |
| Cardamom | 1 tsp ground (2g) | 6 |
| Cashew Nut | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 2 cups carrots, finely grated
- 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
- 1/2 cup cashew nuts
- A dash of red coloring
- =
Directions
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 butter, sugar, cardamom, almonds, raisins, and cashews; 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.