Carrot fudge

  • Petit four
  • 25
  • 2 hours
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This carrot fudge recipe by Vineet Bhatia is a delightful after-dinner sweet with the spicy notes of cardamom. Use young carrots as they are sweeter. Khoya is often used in Indian or Pakistani cuisine and is made by either drying or reducing milk. You can buy khoya and ghee from good Indian grocery stores or online.

First published in 2015
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Carrot fudge recipe

  • 50g of ghee
  • 40g of cashew nuts
  • 80g of raisins, coarsely chopped
  • 250g of carrots, peeled and grated
  • 250ml of full-fat milk
  • 50g of khoya
  • 50g of granulated sugar
  • 1/2 tsp ground cardamom
  • 25 mini pastry cases


Heat the ghee over a medium heat. Add the cashew nuts and raisins and cook until golden. Remove with a slotted spoon and drain on kitchen paper
Grate the carrots and add them to the pan, and cook for a couple of minutes. Make sure they are well coated with the ghee. Add the milk, reduce the heat and simmer until the milk has evaporated
  • 250g of carrots
  • 250ml of full-fat milk
Add the khoya and cook, stirring constantly, for up to 30 minutes until the consistency is soft and fudge-like
  • 50g of khoya
Add the sugar and return the cashew nuts and raisins to the pan. Cook, stirring, until the sugar has melted. Remove from the heat and sprinkle in the ground cardamom
Leave to cool, then fill the pastry cases with the mixture to serve
  • 25 mini pastry cases
First published in 2015

While Vineet Bhatia has borrowed from European traditions to plate up his food, the manner and matter of his dishes are unmistakably those of India, handled with immense sophistication and personal panache.

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