My dad is the sweetest man, kind to his bones, but like lots of northern men of his generation, he can be a little short on the compliments (‘Don’t be daft.’) So it’s rather marvellous when your appearance garners his greatest accolade ‘smart as a carrot’. I’ve no idea where this phrase comes from, though I’ve never heard it outside of my native north east. What I do know, with absolute certainty, is that you don’t want to be its antithesis: ‘a bag of tripe’. When I was a kid, my dad’s Saturday afternoon treat while he listened to the football results was a bowl of tripe with vinegar. I used to think it looked like a crumpled heap of greying laundry. This isn’t usually what I’m aiming for when I leave the house.
Today’s smart as a carrot dish comes from Karuna, who works with Séan. When I’m testing recipes, a church fête’s worth of cakes, biscuits and tarts can come out of the Lickedspoon kitchen. It would be impossible for us to eat them all, so I take some of them to the park and the rest Séan takes with him to the office. They are a very good tasting panel. I get notes: too sweet, not sweet enough, too many nuts, or too few, love the coconut, hate it. I’m grateful for the feedback, but I’m thrilled to get my hands on this recipe. Several of you commented on the White Chocolate Cake saying you love cardamom, so I hope this appeals to you too.
Next week, tripe… Maybe.
I didn’t have jaggery (and, shamefully, couldn’t peel myself out of the kitchen, walk around the corner and buy some) so I used molasses sugar. It meant my halwa ended up quite dark. I also got a bit distracted and let it simmer a little too long, so it was very thick and intensely fudgy. No matter, I just sprinkled on a little gold leaf and it was delicious with the ice cream. But, note to self, next time jaggery and pay attention.
450g carrots, peeled and sliced
280ml semi skimmed or whole milk
280ml double cream
4tbsp shelled, unsalted pistachios
225g jaggery, raw sugar or molasses sugar
55g granulated sugar
10-15 cardamom seeds
½ tsp fennel seeds
200g ground almonds
4 tbsp ghee or clarified butter
4 tbsp almond pins
Put the carrots, milk and cream in a saucepan. Bring to the boil and stir well. Reduce the heat to a simmer and simmer for an hour, stirring occasionally, until the mixture has reduced to half the volume and has become thick and heavy.
While the carrots are cooking, roast the pistachios in the oven at 180˚C/350˚F/Gas mark 4 until just fragrant, about 8 minutes.
Put both sugars into the carrot mixture, stir to dissolve and simmer for 10 minutes.
With a small, sharp knife, halve the cardamom pods and remove the seeds. Discard the shells. Grind the cardamom and fennel seeds in a pestle and mortar, or in a bowl with the end of a rolling pin, until fine.
Reduce the heat under the carrot mixture and add the ground almonds and ghee or clarified butter. Stir for about 10 minutes until the halva starts to pull together into a solid mixture. Stir in the ground cardamom and fennel.
Serve in dishes at room temperature, or straight from the hob, with cream, ice cream or kulfi. Garnish with the toasted pistachios and almond pins.