A few weeks back, my son asked me why there were no allergy-friendly Indian (South Asian) desserts. Most Indian desserts are dairy-based and are loaded with nuts so, he was right 😦 At that moment, my quest began – an attempt to create an Indian-inspired Allergy-Friendly dessert…
The Merriam Webster dictionary defines ‘fudge’ as ‘a soft creamy candy made typically of sugar, milk, butter, and flavoring’. That is exactly what the Carrot Fudge is – though we will substitute milk, butter and flavorings with allergy-friendly alternatives…
- Time: 35-40 minutes
- Yield: 16 pieces
- Carrots: 2 cups peeled and grated (approx 5 medium sized carrots
- Sugar: 1/2 cup
- Coconut milk (Check it out at Amazon.com food store – Chaokoh – Coconut Milk 13.5 Fl. Oz. ): 1 cup. Any non-dairy milk with a high fat content like Hemp Milk or Dari-Free made with less water will work well. Rice Milk and Oat Milk is too watery.
- Saffron: 3-4 strings (optional)
- Cardamom Powder: 1/2 tsp (optional). Pop a 2-3 whole cardamoms and powder the seeds inside with a rolling pin. Alternatively, use pre-ground cardamom powder. Of course, as with any spice the flavor is best when fresh
- Raisins: 1 tbsp
- Margarine/ dairy-free shortening: 2 tbsp
- Grate the carrots using the largest sized shredder.
- Heat the margarine in a heavy bottomed vessel at low to medium flame.
- Add the freshly grated carrots and mix well.
- Let it cook for about 5 minutes with intermittent stirring. The carrot will start changing color.
- Add the sugar and mix well. Adding the sugar at this stage is what gives the rich orange color to the carrots.
- As soon as you add sugar, it will melt in the heat and the mixture will become watery.
- Continue cooking the carrots for another 5-7 minutes or till the moisture almost evaporates.
- Meanwhile bring the coconut milk to a gentle boil in a separate heavy bottomed saucepan. Add the saffron strings and switch off the heat. The saffrom strings will give a beautiful yellowish color to the coconut milk.
- Add the coconut milk to the almost cooked grated carrots.
- Cook the carrots, stirring constantly to ensure that it does not stick to the bottom of the vessel.
- In approximately 10-15 minutes, the moisture would have almost completely evaporated. Add the raisins and stir till there is not water stagnating in the pan.
- Meanwhile keep a 2 qt baking dish ready by greasing the bottom and sides.
- When all the excess moisture has just evaporated from the carrot but it is still gooey, it is done!
- Now pour it into the greased pan.
- Let it cool down completely and then let it set in the refrigerator for an hour. Now, it is ready to be cut into bite-sized pieces and served 🙂
- If, you accidentally remove the gooey mixture a little too early from the fire and it is still a little too moist to set like a fudge…just roll it into small carrot truffles between the palms of your hands and place it in small paper cups – which kid would not like carrots served this way?!?