With Autumn almost gone I’ve been thinking of more hearty desserts to bring that feeling of warmth. I love carrots at this time of year in the approach to Christmas. Using carrots in desserts is great for adding some natural sweetness and moisture. Rich in nutrients with a bright, vibrant colour. Normally you would immediately think Carrot Cake but, the Indian sweet ‘halva’ is a little more indulgent as a dessert and super yummy.
For most people carrot halva is preferred hot with either ice cream or fresh cream but for my first supper club I thought I’d try something a little different with lots of textures.. So I came up with these, it’s an acquired taste but if you have a sweet tooth then this ones for you.. the silky carrot halva with smooth chocolate and crunchy nuts for me worked well!
Since Diwali is just around the corner I thought I’d share my recipe with you.. serve as a dessert or pack in a box to give to family and friends or use as prashad for the many pooja’s we do over Diwali time. It’s a versatile bite sized sweet!
6-8 peeled and grated organic carrots
1 cup Sugar
1 tbs clarified butter
1/2 cup milk
1 cup ground Almond
1/2 tsp Ground Vanilla
1/2 tsp ground cardoman
Melted dark chocolate for dipping
Grated white chocolate
Chopped hazelnuts for garnish
Method:
Mix grated carrot and sugar together in a bowl and set aside for a few minutes. In a non stick pan warm up ghee (clarified butter) on medium heat, once melted add the carrot mixture, vanilla, cardoman powder & milk.
Cook this mixture until it thickens, usually around 15-20 minutes then remove from the stove.
To the thickened mixture add ground Almond and combine. Let the mixture cool before dividing and making the truffle balls.. roughly scoop a tbsp for each truffle.
Place these in the fridge for an hour or so to firm up completely.
Coating method:
Mix chopped hazelnuts and grated white chocolate and put in a plate
To Melt the chocolate:
Break the chocolate and place into a heatproof bowl Place it over a pan of barely simmering water (a bain marie) and allow the chocolate to melt, stirring occasionally
Then one by one dip the truffle balls in the chocolate followed by the white chocolate/hazelnuts and place upside down on a rack or dish. Chill once again for chocolate & nuts to set before serving.
If your not a fan of too much chocolate then you could just drizzle a little over each truffle.
From Suni's Kitchen 