This is my favourite recipe. It's the perfect mix of something super healthy and a little bit naughty and indulgent.
- pinch of saffron threads
- 2 litres milk
- 8 carrots, coarsely grated
- 1 cinnamon quill
- 1 cardamom pod, crushed
- 60g melted ghee
- 60g sultanas
- 2 tbsp honey
- 150g caster sugar
- 60g toasted cashews, chopped
- ½ tsp rosewater
- 45g toasted slivered almonds
- Double cream or vanilla bean yoghurt, to serve
Soak saffron in 1 tbsp boiling water. Set aside.
Heat a large pan over medium–high heat and bring milk almost to the boil. Add carrots, cinnamon and cardamom, then boil for 1 minute. Reduce heat and simmer gently, stirring frequently until milk has reduced to less than a quarter.
Stir in saffron, saffron liquid and sultanas, and cook, stirring, for 35 minutes or until milk has evaporated. Stir in ghee until absorbed. Take out the cinnamon quill.
Add honey and sugar, and stir until a clear orange. Add in cashews and rosewater.
Spoon into 6-8 bowls, sprinkling with slivered almonds and serve with yoghurt or cream.
- Brought to you by
- Ejaz Ahamed of Lost in Seasons in the SO:ME space
- 2 hours