Thursday, 17 March 2011


Carrots have a natural sweetness which when used in sweet dishes means less sugar is needed. Carrot halwa is an Indian dish, which typically has cardamom, a selection of nuts and uses ghee and rich condensed milk. In this recipe, I have used elderflower syrup as a complimenting flavour and sweetener, unsweetened butter, and powdered milk. The flavours are fragrant and delicate. I topped it with a couple of plump, sticky, brandy soaked raisin, from the larder. Best served warm.


1 cup water
4 large carrots peeled and grated
4 tbsp elderflower syrup
25g unsalted butter
2 tbsp powdered milk
Brandy soaked raisins (optional)


In a pan bring the cup of water up to boil. Add the grated carrots and stir for 10 minuets on a low flame. Add the powdered milk and syrup and continue stirring until all the carrots start to soften. Add the butter and stir till melted. Leave to simmer, stirring occasionally, for 40 minuets or until the liquid has reduced to a rich sticky syrup. Plate, ready to serve, and top with brandy soaked raisins.

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