Carrot Halwa

About the Recipe

Ingredients

Makes 4 to 6 Servings

• raw cashews (1/4 cup)
• grated carrots (4 cups)
• golden raisins (1/4 cup)
• ground cardamom (1/2 tsp.)
• agave nectar, raw sugar, or jaggery, or to taste (1/4 tsp.)
• roasted almond slivers, for garnish (1 tsp.), optional

Directions

1. To make cashew paste, place 1/4 cup (25 grams) raw cashews in 1 cup (250 milliliters) of water to soak for half an hour.

   
   
   

2. After cashews are soaked, place them in a food processor and process into a fairly smooth paste. To achieve a more paste-like texture, pour out the water and continue to grind the cashews and then add a little water if needed to achieve desired consistency.

   
   
   

3. In a medium sauce pan with a steamer, cook carrots until tender when pierced with a fork. 

   
   
   

4. Add cashew paste, raisins, and cardamom and cook until heated through, about 2 minutes. 

   
   
   

5. Taste the dish and add agave nectar, raw sugar, or jaggery as desired. Garnish with almond slivers before serving, if desired.

   
   
   

Nutrition Facts