This carrot fudge recipe by Vineet Bhatia is a delightful after-dinner sweet with the spicy notes of cardamom. Use young carrots as they are sweeter. Khoya is often used in Indian or Pakistani cuisine and is made by either drying or reducing milk. You can buy khoya and ghee from good Indian grocery stores or online.
Heat the ghee over a medium heat. Add the cashew nuts and raisins and cook until golden. Remove with a slotted spoon and drain on kitchen paper
Grate the carrots and add them to the pan, and cook for a couple of minutes. Make sure they are well coated with the ghee. Add the milk, reduce the heat and simmer until the milk has evaporated
Add the khoya and cook, stirring constantly, for up to 30 minutes until the consistency is soft and fudge-like
Add the sugar and return the cashew nuts and raisins to the pan. Cook, stirring, until the sugar has melted. Remove from the heat and sprinkle in the ground cardamom
Leave to cool, then fill the pastry cases with the mixture to serve