Carrot Halwa

About the Recipe

Ingredients

Makes 4 Servings

1/4 c (33 g) raw cashews
4 c (220 g) grated carrots (about 6 carrots)
1/4 c (40 g) golden raisins
1/2 tsp (2.5 mL) ground cardamom
1/4 tsp (1.2 mL) agave nectar, raw sugar, or jaggery, or to taste
1 tsp (5 mL) roasted almond slivers (optional)

Directions

1. To make cashew paste, place raw cashews in 1 c (240 mL) of water to soak for half an hour.

   
   
   

2. After cashews are soaked, place them in a food processor and process into a 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 saucepan with a steamer, cook carrots until tender when pierced with a fork.

   
   
   

4. Once carrots are tender, remove steamer basket and place carrots in saucepan with cashew paste, raisins, and cardamom and cook until heated through, about 2 minutes.

   
   
   

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

   
   
   

Nutrition Facts