Carrot-halwa millionaire bars
- Preparation and cooking time
- Total time
- + cooling + setting
- Easy
- Makes 14-16 bars
Ingredients
PISTACHIO SHORTBREAD
- 250g unsalted butter, softened, plus extra for the tin
- 125g caster sugar
- 1 large lemon, zested
- 1 tsp vanilla extract
- 400g plain flour
- 2 tbsp cornflour
- 100g pistachio nibs, plus 25g to garnish (and dried rose petals, if you like)
CARAMEL FILLING
- 100g unsalted butter
- 1 tsp kewra water (available in Indian shops and online, optional)
- 50g golden syrup
- 50g soft light brown sugar
- 397g tin condensed milk
CARROT HALWA TOPPING
- 900g carrots, grated
- 2 tbsp ghee
- 100g caster sugar
- 1½ tsp ground cardamom
- 125ml whole milk
- 100g whole milk powder
- 1 lemon, juiced to make 1 tbsp
Method
- STEP 1
Heat the oven to 170C/fan 150C/gas 3. Butter and line a deep 23cm x 30cm tin with baking paper.
- STEP 2
Pour the sugar into the bowl of a stand mixer along with the lemon zest. Using your fingers, rub the zest into the sugar to extract the lemony oils. Add the butter, vanilla extract and ¾ tsp of fine sea salt, and beat with a paddle attachment for 2-3 minutes or until the sugar dissolves and it’s light and creamy.
- STEP 3
In a separate bowl, mix together the plain flour, cornflour and pistachio nibs, then tip the dry ingredients into the butter mixture. With the speed low, mix for 1-2 minutes or until you have even sandy breadcrumbs.
- STEP 4
Tip the mixture into the tin and press down gently to an even layer. Bake for 45-50 minutes, turning in the oven halfway, until lightly golden on top. Remove from the oven and cool.
- STEP 5
For the caramel filling, put the butter, kewra water, golden syrup and sugar in a pan and heat gently, whisking, until the sugar has dissolved. Add the condensed milk and quickly bring to a boil, whisking the entire time. Let it bubble for 45-60 seconds or until it has tinted slightly in colour, then remove from the heat and thoroughly whisk again. Pour over the top of the shortbread base and leave to cool.
- STEP 6
Tip the grated carrots onto a clean tea towel, then cover with another tea towel, press down and leave for 15 minutes to remove as much water as possible.
- STEP 7
Heat the ghee in a large non-stick wok, then cook the carrots over a high heat for 10 minutes, stirring and scraping continuously so they don’t catch. Add the sugar and ground cardamom, and cook for 5 minutes over a medium heat, again stirring so it doesn’t catch. Add the milk, cooking down again for another 5 minutes. Finally, add the milk powder, cooking and stirring for 5-7 minutes or until it starts to come together. Stir through the lemon juice to finish, mix well, then spoon out and spread on top of the shortbread-caramel base.
- STEP 8
Sprinkle with more pistachio nibs and dried rose petals, if you like, then leave to set in the fridge for 1-2 hours. Carefully cut into bar shapes (each about 5cm x 6cm) and enjoy with a cup of chai.