Carrot Halwa
4 servings
4 servings
Serve this delicious dessert hot or at room temperature.
Makes 4 Servings
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.
Per serving (1/4 of recipe):
Calories: 97
Fat: 2 g
Saturated Fat: 0.3 g
Calories From Fat: 18%
Cholesterol: 0 mg
Protein: 2 g
Carbohydrate: 19.4 g
Sugar: 11.6 g
Fiber: 3.6 g
Sodium: 79 mg
Calcium: 44 mg
Iron: 0.7 mg
Vitamin C: 6.8 mg
Beta-Carotene: 11,026 mcg
Vitamin E: 0.9 mg
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