• 2 tbs of raisins
• 1/2 litre of soya milk
• ½ kg of carrots – grated
• ½ cup of brown sugar
• 2 tbs of oil or vegan margarine
• 7 white cardamom pods – peeled and the seeds roughly crushed
• 2 tbs of creamed coconut
• 2 tbs of pistachios – roughly chopped
• 2 tsbs of almond slivers

1         Soak the raisins in water until needed.

2         Using a heavy bottomed pan bring the soya milk to the boil and add the grated carrots.  Simmer on a low heat for about 1 hour stirring occasionally. The mixture will thicken.  Stir constantly  during the last 10 minutes to prevent sticking.

3         Add the sugar continue simmering and stirring until the mixture is thick and all the milk has been absorbed.  How long this takes depends on your heat setting.

4         Add the oil or vegan margarine, the creamed coconut,  raisins and cardamom.  Continue simmering for a few minutes more stirring all the time.

5         Leave to cool for a few minutes before spooning into either a large serving dish or individual small dishes.

6         Decorate with the almonds and pistachios.

This dish can be served hot or cold