How to make carrot halwa – recipe | Felicity Cloake Masterclass
Spring greens may already be outdated, but home-grown berries and imported peaches are a long way off: with the best citrus fruits now behind us, we're still in the self -saying ditch hungry for fruit. So here's root vegetables to the rescue in this fudgy South Asian classic - to quote Meera Sodha, "If eating carrots as a pudding sounds weird to you, remember how good spicy carrot cake is."< /p>
Preparation 10 minCooking 45 minServes 4
6 cardamom pods4 cloves (optional)Grated nutmeg, or a Pinch of ground cinnamon, to taste (optional) 500g carrots25g gheeSalt250ml evaporated milk A pinch of saffron (optional)50g light sweet brown sugar50g white sugarA handful of raisins or raisins (optional)20g powdered milk (optional)A handful of shelled pistachios, almonds or cashewsA few pinches of grated coconut (optional)
1 Crush the cardamom (and any other spices)
Gently crush the cardamom pods just to open them, remove the seeds, then coarsely crush powder in a mortar (or use the flat of a heavy knife). For a more complex flavor, you can also crush four cloves into a powder and/or add a generous grated nutmeg or a pinch of cinnamon.
2 Prepare the carrots
Spring greens may already be outdated, but home-grown berries and imported peaches are a long way off: with the best citrus fruits now behind us, we're still in the self -saying ditch hungry for fruit. So here's root vegetables to the rescue in this fudgy South Asian classic - to quote Meera Sodha, "If eating carrots as a pudding sounds weird to you, remember how good spicy carrot cake is."< /p>
Preparation 10 minCooking 45 minServes 4
6 cardamom pods4 cloves (optional)Grated nutmeg, or a Pinch of ground cinnamon, to taste (optional) 500g carrots25g gheeSalt250ml evaporated milk A pinch of saffron (optional)50g light sweet brown sugar50g white sugarA handful of raisins or raisins (optional)20g powdered milk (optional)A handful of shelled pistachios, almonds or cashewsA few pinches of grated coconut (optional)
1 Crush the cardamom (and any other spices)Gently crush the cardamom pods just to open them, remove the seeds, then coarsely crush powder in a mortar (or use the flat of a heavy knife). For a more complex flavor, you can also crush four cloves into a powder and/or add a generous grated nutmeg or a pinch of cinnamon.
2 Prepare the carrotsWhat's Your Reaction?
