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

Serve this delicious dessert hot or at room temperature.

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1 About Recipe
2 Ingredients
3 Directions
4 Nutrition Facts

About the Recipe

97 Calories · 2 g Protein · 3.6 g Fiber
Dessert
Gluten-free

Ingredients

Makes 4 Servings

raw cashews (1/4 c (33 g))

grated carrots (about 6 carrots) (4 c (220 g))

golden raisins (1/4 c (40 g))

ground cardamom (1/2 tsp (2.5 mL))

agave nectar, raw sugar, or jaggery, or to taste (1/4 tsp (1.2 mL))

roasted almond slivers (optional) (1 tsp (5 mL))

Directions

To make cashew paste, place raw cashews in 1 c (240 mL) of water to soak for half an hour.
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.
In a medium saucepan with a steamer, cook carrots until tender when pierced with a fork.
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.
Taste the dish and add agave nectar, as desired. Garnish with almond slivers before serving, if desired.