4 lb Carrots

1/2 ga Milk

2 c Sugar

2 c Carnation milk powder

1 c Oil

To taste nuts 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