Carrot fudge

PT2H

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Ingredients

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Carrot fudge recipe

  • 50g of ghee
  • 40g of cashew nuts
  • 80g of raisins, coarsely chopped
  • 250g of carrots, peeled and grated
  • 250ml of full-fat milk
  • 50g of khoya
  • 50g of granulated sugar
  • 1/2 tsp ground cardamom
  • 25 mini pastry cases
1
Heat the ghee over a medium heat. Add the cashew nuts and raisins and cook until golden. Remove with a slotted spoon and drain on kitchen paper
  • 50g of ghee
  • 40g of cashew nuts
  • 80g of raisins
2
Grate the carrots and add them to the pan, and cook for a couple of minutes. Make sure they are well coated with the ghee. Add the milk, reduce the heat and simmer until the milk has evaporated
  • 250g of carrots
  • 250ml of full-fat milk
3
Add the khoya and cook, stirring constantly, for up to 30 minutes until the consistency is soft and fudge-like
  • 50g of khoya
4
Add the sugar and return the cashew nuts and raisins to the pan. Cook, stirring, until the sugar has melted. Remove from the heat and sprinkle in the ground cardamom
5
Leave to cool, then fill the pastry cases with the mixture to serve
  • 25 mini pastry cases
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