Estimated Nutrition (whole recipe, rough)
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Carrot | 1 medium (61g) | 25 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Cardamom | 1 tsp ground (2g) | 6 |
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
- 1 lb Carrots, peeled and finely grated
- 1 cup Sugar, plus
- 2 tbl Sugar
- 2 cup Low-fat milk
- 1/4 tsp Ground cardamom
- 2 tsp Grated Lemon Peel
- 2 tbl Butter
- 2 tbl Flour
- ===
Directions
Steam the carrots with the sugar, milk, cardamom, and lemon peel for about 15 minutes, until the carrots are tender. Pour int a sieve, pressing firmly on the carrots to remove all the liquid. Reserve the liquid.
Melt the butter in a saucepan and stir in the flour. Add the carrots, stirring to coat witht he flour mixture, and toss for 3 or 4 minutes.
Pour the cooking liquid over the carrots, mix well and cook or about 5 minutes, stirring occasionally. Pour into individual serving dishes and garnish with nuts and raisins.
Cardamom, its storage, uses and folklore and mail order.
Category:Saudi Arabian Recipes
Category:Saudi Arabian Desserts
Category:Saudi Arabian Vegetarian