Helawat Al Jazr - Iraqi Sweet Carrots

• 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

1. Gently bring to a simmer the carrots with the sugar, milk, cardamom, and lemon peel for about 15 minutes, until the carrots are tender.
2. Pour into a sieve, pressing firmly on the carrots to remove all the liquid. Reserve the liquid.
3. 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.
4. Pour the cooking liquid over the carrots, mix well, and cook for about 5 minutes, stirring occasionally.
5. Remove cardamom pods and pour into individual serving dishes and garnish with nuts and raisins.

sugar, sugar, milk, pods, lemon peel, butter, flour, nuts, pistachios, almonds, currants

Taken from www.food.com/recipe/helawat-al-jazr-iraqi-sweet-carrots-427807 (may not work)