Please wait, the site is loading...


Delicious Diwali spiced carrot fudge

by Sarah Randell

I recently met up with Indian chef Maunika Gowardhan whose blog, cook-in-a-curry, I've been following. Maunika's recipes always sound so good and I was eager to meet her in person.

What better time than Diwali, which, as Maunika explained, is the biggest festival in the Hindu calendar. Diwali is the festival of lights, a time when Indians across the world celebrate with fireworks, festivities and a massive variety of mithai (sweetmeats).

One of Maunika's favourite sweets is this carrot barfi. It has a soft, fudge-like consistency and is made with milk, nuts, raisins and a hint of spice. It's pretty moreish, so beware!


Makes 30


  • 750g carrots, peeled and grated
  • 150ml double cream
  • 200ml condensed milk
  • 1 tsp ground cardamom seeds
  • 2 tbsp raisins
  • a handful of mixed almonds and pistachios, roughly chopped
  • 180g full-fat milk powder


  1. Line a baking dish with baking paper.
  2. Put the grated carrots, double cream and condensed milk in a deep nonstick pan and cook over a medium heat for 25-30 minutes, stirring frequently. It’ll thicken slightly and the liquid will be absorbed by the carrots.
  3. Add the ground cardamom and stir for a further 4-5 minutes over a low heat.
  4. Stir in the raisins and some of the chopped nuts.
  5. Working quickly, add the milk powder a few tablespoons at a time. Stir until the milk powder is blended in and there are no lumps.
  6. Stir continuously for 5 minutes – the mixture will continue to thicken.
  7. Tip the mixture into the lined baking dish, smooth out the edges and sprinkle over the remaining chopped nuts.
  8. Cool, then leave to set in the fridge for a few hours or preferably overnight.
  9. Cut into 30 bite-sized squares to serve.


Cut into squares, these little moreish sweets are the perfect centrepiece for your Diwali party.

Don`t miss