Carrot malpua with frozen yoghurt & blueberries

Name: Carrot malpua with frozen yoghurt & blueberries
Cuisine: Indian
Ingredients: 6–8 tablespoons coconut yoghurt; 30 blueberries; 2 carrots (around 150 g (5 oz) in total); 20 g (¾ oz/⅛ cup) almonds; 100 g (3½ oz/1 cup) oats; 6 pitted dates, preferably Medjool, finely chopped; 6 pitted dates, preferably Medjool, finely chopped; 70 ml (2½ fl oz/¼ cup) almond milk; ½ teaspoon ground cardamom; 3 tablespoons honey; 1 tablespoon fennel seeds; ½ teaspoon black pepper; 2–3 tablespoons coconut oil or rapeseed oil; 2–3 tablespoons coconut oil or rapeseed oil; maple syrup

Preparation info

Makes
6–8
small pancakes

Difficulty
Easy

Appears in

Saffron Soul

By Mira Manek

Published 2017

About

When I made this carrot pancake in Chennai for a beautiful restaurant I was working with there, the owner of the restaurant said it tasted like malpua – and so, of course, I’d created a super-healthy version of this rich, sweet and usually fried dessert.

Ingredients

For the frozen yoghurt & blueberries

6–8 tablespoons coconut yoghurt
30 blueberries

Asia
India
Chennai
Dessert
Gluten-free
Vegetarian

Method

Place the coconut yoghurt and blueberries in the freezer for 30 to 60 minutes before making the pancakes.

Grate the carrots coarsely using a medium ribbon grater.

Blend the almonds and oats very quickly in a blender or food processor until they are either a coarse or fine powder, depending on your preference.

Place the dates in a small saucepan with the coconut oil. Warm