Caramelized Carrot Pudding

1 ½ lbs carrots, grated (5 or 6)

4 cups whole milk

1 ¼ cups granulated sugar (approx.), divided

¼ cup oil or unsalted butter

¼ cup raisins

8 to 10 green cardamom pods

Whole blanched almonds

Edible silver leaf (optional)

In a large heavy-bottomed saucepan (do not use a non-stick pan) over medium heat, combine carrots and milk. Cook, stirring frequently, until milk is completely absorbed and mixture begins to solidify, until milk is completely absorbed and mixture begins to solidify, about 1 hour.

Stir in 1 cup (250mL) of the sugar, oil and raisins. When sugar is dissolved, check sweetness. Add remaining sugar if needed. Cook, stirring constantly, until mixture begins to leave sides of pan, 15 to 20 minutes.

Remove seeds from cardamom pods, discarding pods. Pound seeds and stir into pudding. Serve warm or at room temperature. Before serving, garnish with blanched almonds and top with edible silver leaf, if using.