Carrot Halwa
4 to 6 servings
4 to 6 servings
Serve this delicious dessert hot or at room temperature.
Makes 4 to 6 Servings
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.
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.
In a medium sauce pan with a steamer, cook carrots until tender when pierced with a fork.
Add cashew paste, raisins, and cardamom and cook until heated through, about 2 minutes.
Taste the dish and add agave nectar, raw sugar, or jaggery as desired. Garnish with almond slivers before serving, if desired.
Per serving (1/4 of recipe)
Calories: 115
Fat: 3.8 g
Saturated Fat: 0.7 g
Calories from Fat: 27.7%
Cholesterol: 0 mg
Protein: 2.7 g
Carbohydrates: 19.8 g
Sugar: 10 g
Fiber: 4.2 g
Sodium: 70 mg
Calcium: 45 mg
Iron: 1.2 mg
Vitamin C: 5 mg
Beta Carotene: 9,786 mcg
Vitamin E: 1.3 mg
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