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PrintCARROT FUDGE
Serves :
4
Preparation Time :
Cooking Time :
Preparation Method :
- Melt the ghee in a heavy-based saucepan over a low heat. Add the cinnamon stick and leave to sizzle gently for 30 seconds.
- Add the almonds and cashew nuts and cook, stirring, until lightly browned.
- Add the raisins, carrots, milk and sugar to the saucepan, increase the heat to medium and bring the milk to boiling point.
- Continue to cook over a low-medium heat for 15 minutes, until the milk evaporates completely, stirring frequently, and scraping and blending in any thickened milk that sticks to the side of the saucepan.
- Stir in the cardamom, nutmeg, cream and rosewater. Remove from the heat and leave to cool slightly, then serve topped with a scoop of vanilla ice cream or whipped double cream.
- Sprinkle the reserved nuts on top of the ice cream or cream to decorate.
INGREDIENTS
- 100 grams ghee
- 1-inch piece cinnamon stick, halved
- 50 grams flaked almonds
- 50 grams cashew nuts
- 50 grams seedless raisins
- 500 grams grated carrots
- 600 ml full-fat milk
- 250 grams caster sugar
- ½ teaspoon freshly ground cardamom seeds
- ½ teaspoon freshly grated nutmeg
- 100 ml double cream
- 3 tablespoon rosewater
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