Carrot Truffles

Written By Kate Howell

A recipe by Dame Aysha Islam Monica

These festive carrot truffles are a family favourite, based on a recipe originally created by Aysha's mother and lovingly updated by Aysha herself. Combining sweet carrots, fragrant cardamom and creamy condensed milk, the truffles are coated in white chocolate and finished with pistachios and dried rose petals. A beautiful homemade treat for the festive season.

Ingredients

For the truffles

  • 2 tbsp ghee (clarified butter)

  • 300g carrots, finely chopped or grated

  • 60ml water

  • 2 tbsp sugar

  • 102g condensed milk

  • ½ tsp ground cardamom

  • 2½ tbsp milk powder

  • 100–120g milk or digestive biscuits, coarsely crushed

To decorate

  • 200g white chocolate, melted

  • Chopped pistachios

  • Dried rose petals

Method

1. Cook the carrots

Heat the ghee in a pan over a medium heat. Add the finely chopped or grated carrots and sauté for a few minutes until fragrant. Pour in the water, cover with a lid and cook until the carrots are soft.

2. Make the carrot mixture

Add the sugar, condensed milk and ground cardamom to the cooked carrots. Stir well and continue cooking until the liquid has reduced and the mixture has thickened.

3. Bind the mixture

Stir in the milk powder and crushed biscuits, mixing continuously until the ingredients come together to form a cohesive, dough-like mixture. Remove from the heat and leave to cool until comfortable to handle.

4. Shape the truffles

Using a tablespoon or small ice cream scoop, portion out the carrot mixture. Roll each portion between your palms to form smooth, bite-sized balls. Leave to cool completely before coating.

5. Dip and decorate

Dip each truffle into the melted white chocolate, ensuring it is fully coated. Place on a baking tray lined with baking parchment and immediately sprinkle with chopped pistachios and dried rose petals.

Allow the chocolate to set before serving.

Kate Howell
Next

Cranberry Relish