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Gajar halwa recipe

Gajar halwa

PT1H

1
To make the vanilla ice cream, halve the vanilla pods and scrape out the seeds. Keep the pods and seeds aside
  • 2 vanilla pods
2
In a clean saucepan, add the double cream, vanilla seeds and pods, and sugar and bring to a boil. Remove from the heat and set aside for 10 minutes
  • 500ml of double cream
  • 70g of caster sugar
3
In a separate bowl, whisk the egg yolks until smooth, and add to the warm double cream, whisking constantly. Pass the mixture through a fine sieve, cool and churn in an ice-cream machine before transfering to a freezer container and freeze overnight
  • 3 egg yolks
4
For the halwa, wash, peel and grate the carrots and set aside
  • 500g of carrots
5
Toast the cardamom for a couple of minutes and dry-grind along with a tablespoon of castor sugar and keep aside
  • 4 cardamom pods
  • 20g of caster sugar
6
In a clean saucepan, heat the whole milk, bring to the boil and simmer over a gentle flame, stirring constantly
  • 1000ml of whole milk
7
Add in the fine grated carrots and leave to simmer, stirring constantly, until all the milk has been absorbed
8
Now add the sugar, ghee, melon seeds and raisins and cook for a further 10 minutes over a gentle flame, stirring constantly so as to prevent it sticking to the bottom of the pan
  • 1 tbsp of raisins
  • 1 tbsp of ghee
  • 1 tbsp of dried melon seeds
  • 180g of caster sugar
9
Transfer the carrot fudge into serving bowls whilst still warm and garnish with flakes of pistachio and threads of saffron. Serve with a scoop of vanilla ice cream
  • 5 pistachios nuts
  • 1 pinch of saffron

Ingredients

Metric

Imperial

  • Halwa

  • Vanilla ice cream

    • 2 vanilla pods
    • 500ml of double cream
    • 70g of caster sugar
    • 3 egg yolks

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