I juice carrots a few times a week, and the pulp really adds up. Finding a good use for all that excess carrot-y goodness is always a challenge, and it’s just too nutritious to just throw in the compost.
So this week, I decided to make Carrot Halwa.
Carrot Halwa is also known as Gajar Halwa or gajrala, and is a traditional Indian dessert made with carrots and full-fat milk or coconut milk. This Carrot Halwa recipe tastes like a sweet, spicy carrot pudding, and it is delicious warm or cold. It’s so good, I have trouble eating just one piece!
Traditionally, halwa is garnished with roasted cashews or pistachios, but you could also use golden raisins, sliced almonds or even currants, if you prefer.
- 2 cups finely shredded carrots (squeeze out excess water) OR carrot pulp from a juicer
- 2 cups full fat coconut, goat or cow's milk (where to find additive free coconut milk)
- 3 tablespoons unsalted butter or coconut oil (more if using carrot pulp)
- 1/4 cup coconut palm sugar, Rapadura OR 4 Tbsp honey (where to find coconut sugar online)
- 1/2-1 teaspoon cardamom powder, to taste
- 1/4 cup roasted pistachios, almonds or cashews, coarsely chopped or processed into small pieces.
- Boil the milk on medium-high heat in a non-stick pan until it is reduced to about to 1 cup. Stir often to ensure the milk does not burn in the bottom of the pan. Set aside.
- Melt the butter or coconut oil in a frying pan on medium heat.
- Add the shredded carrots or carrot pulp and stir-fry for about seven to eight minutes. (This will take less time if you are using carrot pulp)
- Carrots should be tender and slightly changed in color.
- Add the milk and cook until the milk cooks off and is fully incorporated into the carrots. This will take about ten minutes.
- Next add the sugar or honey and cardamom powder and stir-fry for another three to four minutes until the halwa starts to pull away from the side of the frying pan.
- Serve warm and garnish with pistachio or cashew nuts OR spread flat into a pan until 3/4 inch thick and top with nuts. After the halwa cools, cut into squares.
- Gajar Halwa can be refrigerated for up to one week and kept in the freezer for up to two months.
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