Purple Carrot Halva Brunch Bowl
As seen on TV
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Purple Carrot Halva with Yogurt, Toasted Oats and Fruit Salad
Mukul's brunch take on a childhood favourite: carrot halva - shredded purple carrots spiced with cardamom, nutmeg and black pepper, roasted in sugar and butter - topped with yogurt, toasted oats, and a fruit salad.
Mukul: "I'm not that much of a brunch person, but if we ever spoke about brunch, it'll always be something unhealthy, either very sweet or very fatty. So I'm going to do a thing that my mom always cooked me since my childhood, which is called halwa. Carrot halwa is one of my personal favourites."
Mukul: "My mom has cooked this probably a million times. I don't think I can do anything better than that. I'm just going to try and replicate what she did."
Mukul: "I took a big risk today. Since my childhood, my mom has made me this, and I think when I'm going to tell her today, she'll be very proud of what I've done."
Anna: "I've never had anything like this before for brunch. It undeniably belongs on a brunch menu. Your purple carrot halva is really delicious. There's a great balance in there of green cardamom, which goes so well with carrot. The black pepper is elegant. It is not hot. It is a perfume at the end. And on top, your yogurt fruit salad. It's a match made in heaven. The two of them really go very well."
Grace: "I love that by stewing these carrots down, they've become something that, to me, feels a bit like porridge or a semolina pudding. I can completely see how your mother made it and you'd end up having it for breakfast and then sometimes lunch. It's a hug in a bowl."
