Prep time: 15 mins
Cooking time: 1 hour Ingredients 1 litre full-fat milk 250g carrots, peeled and grated 3-4 tbsp sugar good pinch saffron strands 1/3-1/2 tsp green cardamom seeds, powdered 2 tbsp pistachios, chopped 2 tbsp flaked almonds, toasted
caramelised pine nuts, to serve Method 1. Heat milk in a wide, heavy-based saucepan, stirring and scraping the base with a spoon frequently to make sure the milk does not burn. Keep cooking until it reduces by about one-third, about 25 minutes. Add carrots and continue cooking for another 15-25 minutes or until soft and the milk is as thick as you like it. Stir in sugar, saffron and cardamom. Cook for another 2 minutes and taste for sweetness. (Chilling any food dulls its sweetness, so you may need to add a little more than you would deem necessary.) Cool, cover and then refrigerate. When ready to serve, sprinkle with nuts.
Recipe from Anjum’s New Indian published by Quadrille