Alfred Prasad's carrot fudge recipe makes a deliciously sticky and sweet Indian dessert, with aromatic flavour from cardamom pods, texture from melon seeds and raisins, and a beautiful green topping of pistachio nuts. Serve with vanilla ice cream for the ultimate treat.
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To make the vanilla ice cream, halve the vanilla pods and scrape out the seeds. Keep the pods and seeds aside
2 vanilla pods
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
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
For the halwa, wash, peel and grate the carrots and set aside
500g of carrots
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
In a clean saucepan, heat the whole milk, bring to the boil and simmer over a gentle flame, stirring constantly
1000ml of whole milk
Add in the fine grated carrots and leave to simmer, stirring constantly, until all the milk has been absorbed
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
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
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