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04 June 2014,11:39 by
J.Sujatha

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CARROT FUDGE

Serves :
4

Preparation Time :
20 minutes

Cooking Time :
30 minutes

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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