1. Clean and grate the carrots. 2. Heat milk to boiling and add the
carrots. 3. Cook till liquid is almost gone, stirring to prevent sticking
and burning (3 to 4 hours). 4. Add oil and cook more, stirring often, to
roast the carrots well. About 1/2 hr. 5. Add the powdered milk and sugar
and cook till all the liquid is gone and the mass does not stick to the
sides. 6. Add the nuts and raisins and turn off the fire. 7. Pour in a
serving dish and serve warm or cold. Will keep in the refrigerator for up
to 1 week.
Recipe By : Somesh Rao
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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