1. Steam the carrots with the sugar, milk, cardamom, and lemon peel for about 15 minutes, until the carrots are tender. Pour int a sieve, pressing firmly on the carrots to remove all the liquid. Reserve the liquid.
2. Melt the butter in a saucepan and stir in the flour. Add the carrots, stirring to coat witht he flour mixture, and toss for 3 or 4 minutes.
3. Pour the cooking liquid over the carrots, mix well and cook or about 5 minutes, stirring occasionally. Pour into individual serving dishes and garnish with nuts and raisins.
cardamom, its storage, uses and folklore and mail order.
Notes: Helawat al Jazr - from Saudi Arabia, Iraq and the Gulf States. This is a recipe quite similar to that served in northern India, a Moghul dessert.
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