Categories: Desserts, Indian 
      Yield: 4 servings 
  
      1 lb Carrots 
      1 pt Half and Half 
  1 1/2 c  Sugar 
      4    Cardamom 
           Raisins; handful 
           Cashew nuts; handful 
  
  Add a little butter to a frying pan and heat to coat the pan. Roast cashew 
  nuts until golden brown and add the raisins to the pan for a few seconds. 
  Remove the cashews and raisins and keep aside. 
   
  Grate the carrots and add to the pan.  Add half and half, and heat for 
  about an hour, starting with high heat, stirring, and lowering the heat 
  after the mixture starts boiling.  Heat until almost dry. 
   
  Add sugar, mix, and continue to cook until damp/dry. 
   
  Remove from stove and add cashews and raisins and cardamoms. 
   
    Rajeev Krishnamoorthy, rajeev@twain.EE.CORNELL.EDU