Helawat Al Jazr - Iraqi Sweet Carrots - cooking recipe

Ingredients

500 g carrots, peeled and finely grated
1 cup sugar
2 tablespoons sugar
2 cups milk, skim
3 cardamom pods
2 teaspoons lemon peel, grated
2 tablespoons butter
2 tablespoons flour
GARNISH
2 teaspoons pine nuts
2 teaspoons pistachios
2 teaspoons almonds
2 teaspoons currants

Preparation

Gently bring to a simmer the carrots with the sugar, milk, cardamom, and lemon peel for about 15 minutes, until the carrots are tender.
Pour into 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 with the flour mixture, and toss for 3 or 4 minutes.
Pour the cooking liquid over the carrots, mix well, and cook for about 5 minutes, stirring occasionally.
Remove cardamom pods and pour into individual serving dishes and garnish with nuts and raisins.