Carrot halwa with walnut crumble

Ingredients

• 45 g ghee           
• 750 g carrots, peeled and grated                                           
• 225 ml milk                                      
• 1 g saffron powder                        
• 165 ml thin cream
• 255 g caster sugar                                        
• large pinch ground cardamom   
• pinch salt 
• 1 lemon, zest only

Walnut crumble

• 150 g (1 cup) plain flour                              
• 100 g walnuts, chopped
• 75 g brown sugar                           
• Pinch salt                                         
• 75 g cold unsalted butter, chopped         
• 1 tsp ground cinnamon

To serve

Pistachio gelato and edible gold leaf

Instructions

1. Preheat the oven to 200˚C.
2. For the walnut crumble, place the flour, walnuts, sugar, cinnamon and salt in a bowl, then rub in the butter until the mixture resembles breadcrumbs. Spread the mixture over a baking tray lined with baking paper and bake for 15 – 20 minutes or until golden.
3. Melt the ghee in a heavy – based saucepan over low – medium heat. Add the carrots and cook, stirring regularly, until softened. Add the milk and saffron and stir for a few minutes. Stir in the cream, then add the sugar, cardamom, salt and lemon zest. Cook for 10 minutes or until reduced and thickened, stirring occasionally to ensure it doesn't burn. 
4. Place a generous spoonful of carrot halwa on each serving plate. Top with walnut crumble and a scoop of pistachio gelato. Garnish with gold leaf to serve. 

Photography by Andrew Dorn.