Carrot halwa light (gajar halwa with less sugar)

Gajar halwa (carrot pudding) is the queen of Indian winter festivals: grated carrot slowly cooked in milk with cardamom and ghee, a golden, silky, warming sweet. This lighter version uses little sugar, because carrots are naturally sweet.

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Method

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1. Put the grated carrot and milk in a wide, heavy-based pan and bring to the boil.
2. Cook over medium heat, stirring often, for 30–35 minutes until nearly all the milk has cooked away. ⏱ Timer: 30 min
3. Add the ghee and fry for 5 minutes so the carrot caramelises a little. ⏱ Timer: 5 min
4. Stir in the sweetener, cardamom and saffron and cook for 3 more minutes.
5. Add the nuts and raisins and mix.
6. Serve warm or lukewarm, decorated with cashews.

A Receptnaptár original recipe. Calories and protein are estimated.

Tips

• Grate the carrots finely so they cook faster and turn silkier.
• Stir often, as the thickening milk catches easily.
• Dark, sweet winter carrots are best.
• Keeps in the fridge for 4 days and reheats well in the microwave.

Frequently asked questions

Why cook it in milk?

The milk thickens and caramelises as it cooks, giving the sweet, milky base.

Can it be vegan?

Yes, with almond milk and coconut oil.

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