Ingredients
3 cups milk
2 cups finely grated carrots
½ cup klim/milk powder
¼ cup water
125g butter
¼ cup semolina
1/4 cup sugar
¼ cup coconut
1 tsp elachi
1 tin condense milk 385g tin
¼ tsp zafron essence
½ cup fresh cream
¼ tsp red food colour
½ cup nibbed almonds
Topping
Nestle cream
Nibbed almonds

Method
1. Bring milk to boil in a pot. add carrots
2. Cook on meduim heat for approximately 1 hour, stirring all the time until liquid has evaporated
3. Make a paste with the klim and water and add to carrot mixture, set aside
4. Melt the butter in a big pot and toast the semolina well
5. add the carrot mixture to the semolina with the rest of the ingredients and cook on low heat, stirring occasionally for about 15 minutes
6. Tranfer to a pre heated oven at 140 degress and cook for another 2 hours stirring occasionally
7. Cook til butter floats to the top
8. Top with nestle cream and nibbed almons before serving

courtesy: Jameela Sayed (cooking and baking creations)