CUPCAKE WITH A PATRIOTIC PUNCH
Ingredients: 6 grated carrots, 1/2cup butter, 3 cups milk, 1 cup sugar, 1/2 cup heavy cream, 1/2 tsp cardamom powder, 3 tsp chopped cashews, 2 tsp chopped almonds, 1 tsp pistachios, 2 scoops vanilla ice cream.
Method: In a pan, melt butter over medium heat. Add cashews, almonds and pistachios. Lightly toast the nuts and add grated carrots. Add milk, increase the heat and let it boil. Reduce heat again and cook for 30 minutes. Mix it occasionally, until the carrots become soft and tender. When the milk starts drying, add sugar, heavy cream and cook for 20-25 minutes. Once thickened, remove from heat, add cardamom powder, mix and let it cool. Take muffin moulds and wrap it with plastic stretch wrap, take 2 tsp of carrot halwa, press into a muffin mould — firmly around the sides and the bottom forming a cup. Refrigerate for an hour. When ready to serve, remove from mould, add a scoop of vanilla ice cream, garnish with chopped pistachios and serve chilled.