This sticky Indian dessert is perfect for those with a sweet tooth. Make it in less than 10 minutes in the microwave.
200g/7oz carrot, grated
60ml/2½fl oz unsweetened evaporated milk
1 tbsp full-fat milk
120ml/4½fl oz ghee
50g/2oz semolina
110g/4oz caster sugar
25g/1oz ground almonds
pinch saffron strands
¼ tsp ground cardamom seeds
1 vanilla pod, seeds scraped out
300ml/10½fl oz whipping cream
2 tsp flaked almonds, to serve
For the halwa, mix together the grated carrot, evaporated milk and full-fat milk in a microwavable dish. Cook the mixture at medium power in the microwave for 8-10 minutes.
Meanwhile, heat the ghee in a pan over a medium heat and add the semolina. Fry for a minute or two, then remove from the heat.
Add the sugar, fried semolina, ground almonds, saffron strands and ground cardamom to the carrot mixture. Return to the microwave and continue to cook on medium power for a further 4-5 minutes.
For the vanilla cream, add the seeds to the cream in a bowl and whisk until soft peaks form when the whisk is removed.
To serve, spoon the carrot mixture into Martini glasses. Top with a layer of the vanilla cream and sprinkle with the flaked almonds.
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