Gazar bil laban (carrots in milk)

Instructions

1. Peel the carrots, grate them finely or chop into small pieces, then blend with a little milk until you have a smooth purée.
2. Heat the rest of the milk in a large saucepan over medium heat with the sugar and a pinch of salt.
3. Add the carrot purée to the simmering milk and stir well.
4. Simmer gently for 25 minutes, stirring often so the milk doesn't catch on the bottom.
5. Dissolve the cornflour in a little cold water, pour it into the pan and stir until thickened, about 3 minutes.
6. Add the cinnamon and orange blossom water, then take off the heat.
7. Spoon into small bowls, sprinkle with almonds, raisins and pistachios, and let cool to lukewarm or chill in the fridge.