CUP­CAKE WITH A PA­TRI­OTIC PUNCH

Hindustan Times (Patna) - Live - - Lifestyle - By Ram, ex­ec­u­tive chef, Hadippa

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.

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