serves
4
prep
15 minutes
cook
45 minutes
difficulty
Mid
serves
4
people
preparation
15
minutes
cooking
45
minutes
difficulty
Mid
level
Ingredients
- 45 g ghee
- 750 g carrots, peeled and grated
- 225 ml milk
- 1 g saffron powder
- 165 ml thin cream
- 255 g caster sugar
- large pinch ground cardamom
- pinch salt
- 1 lemon, zest only
Walnut crumble
- 150 g (1 cup) plain flour
- 100 g walnuts, chopped
- 75 g brown sugar
- Pinch salt
- 75 g cold unsalted butter, chopped
- 1 tsp ground cinnamon
To serve
Pistachio gelato and edible gold leaf
Instructions
- Preheat the oven to 200˚C.
- For the walnut crumble, place the flour, walnuts, sugar, cinnamon and salt in a bowl, then rub in the butter until the mixture resembles breadcrumbs. Spread the mixture over a baking tray lined with baking paper and bake for 15 – 20 minutes or until golden.
- Melt the ghee in a heavy – based saucepan over low – medium heat. Add the carrots and cook, stirring regularly, until softened. Add the milk and saffron and stir for a few minutes. Stir in the cream, then add the sugar, cardamom, salt and lemon zest. Cook for 10 minutes or until reduced and thickened, stirring occasionally to ensure it doesn't burn.
- Place a generous spoonful of carrot halwa on each serving plate. Top with walnut crumble and a scoop of pistachio gelato. Garnish with gold leaf to serve.
Delve into the diversity of Indian cuisine with India Unplated, Thursdays 8pm on SBS Food.
Photography by Andrew Dorn.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
