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!
SPICED CARROT 'FUDGE'
- 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
- Line a baking dish with baking paper.
- 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.
- Add the ground cardamom and stir for a further 4-5 minutes over a low heat.
- Stir in the raisins and some of the chopped nuts.
- 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.
- Stir continuously for 5 minutes – the mixture will continue to thicken.
- Tip the mixture into the lined baking dish, smooth out the edges and sprinkle over the remaining chopped nuts.
- Cool, then leave to set in the fridge for a few hours or preferably overnight.
- Cut into 30 bite-sized squares to serve.
Cut into squares, these little moreish sweets are the perfect centrepiece for your Diwali party.