From the team of chef's at the University of Nottingham

Serves: 4

Cook time: 75mins

Difficulty: Easy

This rich and indulgent Indian dessert is perfect for satisfying your sweet tooth! Made with grated carrots, milk, butter, sugar, and nuts, it’s warm, comforting, and easy to make. This dish was served in catered halls for Ramadan last year and now you can recreate it at home!

Ingredients

• 500g Carrots, grated
• 6g Cardamom pods (about 3-4 pods, lightly crushed)
• 500ml Whole milk
• 128g Unsalted butter
• 100g Caster sugar
• 25g Sultanas
• 40g Pistachios, chopped

Method

1. Cook the carrots & milk: Place the grated carrots, cardamom pods, and milk in a large saucepan.Bring to a boil, then reduce the heat to low and simmer for about 1 hour, stirring occasionally, until the milk has evaporated and the carrots have softened.
2. Fry the mixture: In a separate pan, heat the butter over medium heat.Add the cooked carrot mixture and stir-fry until the carrots darken in colour and no longer look milky (about 5 minutes).
3. Add sugar & nuts: Stir in the sugar, sultanas, and chopped pistachios.Continue cooking for 5-7 minutes, stirring frequently, until everything is well combined and fragrant.
4. Serve hot & enjoy! Remove from heat and serve warm.Garnish with extra pistachios or a drizzle of warm milk for extra indulgence.

This dish was inspired by the food served on campus. Sign up for your MealPass to make the most of catering on campus, even if you're not in catered halls.