Carrot Halwa
A sweet, delicious unusual dessert
Equipment
- 1 8" Brownie Pan
Ingredients
- 450 g Carrots - grated
- 1 teaspoon Cardamom Pods - crushed, remove the husks, they are horrible to chew on
- 500 ml milk - vegan, I use soy
- 2 Tablespoons Butter - vegan
- 6 Tablespoons Sugar
- 1 Teaspoon Rosewater - optional
- 2 tbsp Raisins - or sultanas
- 2 tbsp nuts - toasted in a hot oven, for 5 minutes, at 200c, a mixture of any of the following: pistachios, cashews, almonds, toasted and crushed into chunks
Instructions
- Heat the milk, grated carrot, raisins and Cardomom Pods in a large frying pan. The frying pan is important because you need maximum surface space for the carrot/milk mixture to thicken.
- Once most of the milk has evaporated, maybe 10 minutes, add the butter, nuts and Rosewater if using.
- Stir well to amalgamate and pour into a shallow dish. I used my Brownie Tin which is approximately 8” square.
- Chill until you are ready to serve, but at least 3 or 4 hours.
- Sprinkle with some more toasted nuts if you are serving as a dessert.
Please note that where the recipe asks for milk, butter or yogurt, this refers to any plant-based version that you prefer.
Nutrition Facts
Carrot Halwa
Amount per Serving
Calories
132
% Daily Value*
Fat
6
g
9
%
Saturated Fat
3
g
19
%
Trans Fat
0.1
g
Polyunsaturated Fat
0.5
g
Monounsaturated Fat
2
g
Cholesterol
14
mg
5
%
Sodium
78
mg
3
%
Potassium
290
mg
8
%
Carbohydrates
19
g
6
%
Fiber
2
g
8
%
Sugar
13
g
14
%
Protein
3
g
6
%
Vitamin A
8524
IU
170
%
Vitamin C
3
mg
4
%
Calcium
91
mg
9
%
Iron
0.4
mg
2
%
* Percent Daily Values are based on a 2000 calorie diet.