This sweet cardamom and carrot based dessert is served at Diwali, the festival of light. Make sure to keep stirring your mixture when it's on the hob to prevent it from burning to the bottom of the pan.
Handful of chopped cashews and pistachios, to decorate
Directions
Step 1Heat a wide, heavy bottomed non-stick pan over a medium heat and add the ghee. Once melted, add in the carrots and cook for 10min, stirring regularly.
Step 2Add in the milk and cook for 20min, stirring often to make sure the mixture doesn’t catch.
Step 3Meanwhile, crush the cardamom pods in a pestle and mortar, discard the shells then crush the seeds until coarsely ground. Set aside.
Step 4After the 20min of cooking, stir the sugar, half the crushed cardamom and saffron into the carrot mixture. Cook for a further 20-30min, or until the carrots are broken down and most of the liquid has evaporated.
Step 5Taste for sweetness, adding more sugar if needed. Serve warm, garnished with the chopped nuts and the rest of the crushed cardamom.
Per serving:
Calories: 527
Protein: 5g
Total fat: 31g
Saturates: 17g
Carbs: 55g
Total sugars: 54g
Fibre: 5g
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