📝 About This Recipe
This exquisite dessert reimagines the rustic, comforting flavors of traditional North Indian carrot halwa through the lens of classical French pastry technique. By marrying the earthy sweetness of slow-cooked winter carrots with the ethereal lightness of a perfectly risen soufflé, we create a dish that is both nostalgic and avant-garde. Finished with a hint of green cardamom and a drizzle of saffron crème anglaise, it represents the pinnacle of modern Indian fine dining.
🥗 Ingredients
The Carrot Base (Halwa Reduction)
- 500 grams Red Carrots (finely grated)
- 1 cup Whole Milk (full fat)
- 1 tablespoon Ghee (clarified butter)
- 1/2 teaspoon Green Cardamom Powder (freshly ground)
- 1/4 cup Granulated Sugar
The Soufflé Structure
- 4 large Egg Whites (at room temperature)
- 1/4 teaspoon Cream of Tartar (for stability)
- 2 tablespoons Unsalted Butter (softened, for greasing ramekins)
- 2 tablespoons Caster Sugar (for coating ramekins)
Saffron Crème Anglaise & Garnish
- 1/2 cup Heavy Cream
- 1 pinch Saffron Strands (soaked in 1 tsp warm milk)
- 1 tablespoon Pistachios (slivered)
- 1 sheet Edible Silver Leaf (Chandi ka Vark) (optional, for garnish)
👨🍳 Instructions
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1
Begin by preparing the carrot reduction: In a heavy-bottomed pan, sauté the grated carrots in ghee over medium heat for 5-7 minutes until they soften and change color.
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2
Add the milk to the carrots. Simmer on low heat, stirring occasionally, until the milk has completely evaporated and the carrots are tender and jam-like (approx. 20 minutes).
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3
Stir in the 1/4 cup sugar and cardamom powder. Cook for another 5 minutes until the mixture is thick and glossy. Remove from heat and blend into a smooth puree using a stick blender. Let it cool completely.
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4
Preheat your oven to 190°C (375°F). Prepare four 6-ounce ramekins by brushing them with softened butter using upward vertical strokes; this encourages the soufflé to rise straight up.
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5
Coat the inside of the buttered ramekins with caster sugar, tapping out any excess. Place the ramekins on a baking tray and set aside.
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6
In a clean glass or metal bowl, whisk the egg whites and cream of tartar on medium speed until soft peaks form.
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7
Gradually add a tablespoon of sugar to the egg whites while continuing to whisk on high speed until stiff, glossy peaks form. Do not overbeat, or the whites will become grainy.
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8
Place 1/2 cup of the cooled carrot puree in a large mixing bowl. Gently fold in one-third of the whipped egg whites using a spatula to lighten the base.
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9
Carefully fold in the remaining egg whites in two batches using a figure-eight motion, being careful not to deflate the air bubbles.
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10
Spoon the mixture into the prepared ramekins, filling them to the brim. Level the tops with a palette knife.
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11
Run your thumb around the inside edge of each ramekin to create a small 'channel'—this helps the soufflé rise with a clean 'top hat' look.
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12
Bake in the center of the oven for 12-14 minutes until risen and slightly golden on top. Do not open the oven door during baking!
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13
While baking, gently heat the heavy cream and saffron. Whisk in a teaspoon of sugar until dissolved to create a simple saffron cream sauce.
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14
Remove the soufflés from the oven and immediately garnish with slivered pistachios and a fragment of silver leaf.
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15
Serve instantly with the saffron crème anglaise on the side to be poured into the center of the soufflé at the table.
💡 Chef's Tips
Always use room temperature egg whites as they achieve much better volume when whipped. Ensure the carrot puree is completely cool before folding in the egg whites to prevent the heat from collapsing the foam. The vertical butter strokes are the secret to a professional, high-rising soufflé; never skip this step. If you don't have red Delhi carrots, use regular orange carrots but add a tiny drop of natural beet juice for that deep traditional color. Avoid over-blending the carrot base; it should be smooth but still hold enough body to support the egg whites.
🍽️ Serving Suggestions
Pair with a glass of late-harvest Riesling or a sweet Muscat to complement the floral cardamom notes. Serve alongside a small scoop of artisanal vanilla bean or rose petal gelato for a temperature contrast. A warm cup of Masala Chai or Kashmiri Kahwa makes for a perfect digestive accompaniment. For a truly theatrical presentation, crack the top of the soufflé at the table and pour the warm saffron cream inside in front of your guests.