Gajar halwa

PT1H

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Ingredients

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Halwa

Vanilla ice cream

  • 2 vanilla pods
  • 500ml of double cream
  • 70g of caster sugar
  • 3 egg yolks
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
4
For the halwa, wash, peel and grate the carrots and set aside
5
Toast the cardamom for a couple of minutes and dry-grind along with a tablespoon of caster sugar and set aside
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, ground cardamom mixture 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
  • 180g of caster sugar
  • 1 tbsp of Unknown ingredient, dried
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
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