-1-lb. Carrots 
       -1-pt Half and Half 
       -1-1/2-c Sugar 
       -4 Cardamom 
       -Raisins handful 
       -Cashew nuts handful 

                           2.  Roast cashew nuts until golden brown and add the raisins
                           to the pan for a few seconds. 

                           3.  Remove the cashews and raisins and keep aside. Grate the
                           carrots and add to the pan.  Add half and half, and heat for
                           about an hour, starting with high heat, stirring, and lowering
                           the heat after the mixture starts boiling.   Heat until almost dry. 
                           Add sugar, mix, and continue to cook until damp/dry. 

                           4.  Remove from stove and add cashews and raisins and
                           cardamoms.