Carrot halwa

 

INGREDIENTS:

– About 3 cups (equivalent to a 750ml container) of grated carrots
– 2½ cups (560ml) milk (or plant-based milk of your choice. I used a vanilla almond milk).
– A few drops of natural vanilla (if you are using non-aromatized milk)
– 9 hollowed out cardamom pods and the seeds ground to a powder (if you don’t have one, ½ teaspoon (tsp) of powdered cardamom – make sure it’s fresh)
– A pinch of saffron (optional)
– ¼ teaspoon (tsp) turmeric
– 6-7 tbsp of cane sugar if using unsweetened milk, BUT only 4 tbsp if using already sweetened milk.
– A good pinch of salt to balance the flavor
– 2 heaping tablespoons of soft butter (or a vegan margarine that tastes like butter. If it is salty, omit the pinch of salt).
– A small handful of raisins
– A small handful of raw, unsalted cashews

PREPARATION:

In a large skillet, combine carrots, milk, vanilla (if using), cardamom, saffron (if using) and turmeric. Bring to a gentle boil, then lower heat and simmer, uncovered, stirring regularly, until liquid is almost completely evaporated.

When the liquid is almost evaporated, add the sugar and salt (if using), as well as the butter. Taste and adjust if necessary (more sugar or salt if needed). Continue to stir for a few minutes, then add the raisins and cashews. Simmer until all liquid has evaporated. Remove from heat.

Carrot halwa is a dessert that can be served hot or warm. It can be stored in the refrigerator for three to four days.