Decadent carrot and ghee-laced dessert
Graters are among my least favourite kitchen gadgets. For years, I avoided this recipe like the bubonic plague for fear of the mess I would end up with if I didn’t lovingly grate half a kilo of carrots entirely by hand.
And then I bit the bullet and shredded the stuff in a food processor. The result was fantastic. The texture perfect. And who really cares about the texture when the taste is so good? Roll up your sleeves and don’t leave cooking this one for an age. Serves 4.
10 green cardamoms
500g (1lb 2oz) carrots
3 tbsp ghee
7 tsp light muscovado sugar
200ml (7fl oz) whole milk
1 tsp raisins
1 tbsp cashew nuts
1. Preheat the oven to 190˚C (375˚C), gas mark 5.
2. Place the cardamoms on a baking tray and bake for about 10 seconds. Allow to cool, then crush in a coffee grinder or using a pestle and mortar.
3. Peel and roughly shred the carrots in a food processor. You will need to do this in 2-3 batches, depending upon the size of your machine, to avoid letting the odd lump of carrot.
4. In a medium pan, heat the ghee on a high setting and, when it is hot,stir in the sugar. As it caramelises, mix in the grated carrots and sauté for 5 minutes until they begin to brown. Next, lower the heat to medium and stir in the milk and ground cardamoms.
5. Now all you have to do is stew the carrots for 15 minutes over a medium heat until all the liquid is absorbed. Stir in the raisins and cashew nuts to finish and serve in little bowls for big impact.
Miss Masala by Malika Basu is published by Collins, priced £14.99.