Supper club
in the final week of her residency, mira manek shares her favourite indian dessert
H A LW A CA R ROT
of a classic… My healthier version Serves 4 minutes Preparation time: 10 Cooking time: 45 minutes
20-25g cashews 1 tbsp coconut oil in total), grated 4 carrots (about 300g 100ml almond milk 4 tbsp honey ¾ tsp ground cardamom Pinch of saffron To make badam pista: 30 almonds 15 pistachios To serve: cream Coconut or vanilla ice
around 20 1 Soak the cashews for then drain. minutes in a bowl of water, badam pista. 2 Meanwhile, make the C/130° Fan/gas Preheat the oven to 150° nuts on a baking Mark 2. Spread out the for around 10 tray then cook in the oven then chop them minutes. Leave to cool, them briefly into small pieces or blend seconds) in a (for no longer than a few pieces rather blender, so you’re left with an airtight jar than a powder. Store in of months). (it will keep for a couple coconut oil, 3 In a saucepan, melt the and stir well. then add the grated carrots on a low Leave to cook for 5-7 minutes Add the almond heat, stirring regularly. until the milk has milk and keep stirring (around fully soaked into the carrots ground 10 minutes). Add the honey, drained cashews cardamom, saffron and cook for a further and mix well. Leave to 10 minutes, stirring regularly. a sprinkle of badam 4 Serve decorated with scoop of ice cream. pista and, if y you wish, a