Time for cooking: Prep 45 min (approx. including the prep)

Servings:  2-3 portions 

Easy Vegan Carrot Halwa

Ingredients:

On a dry pan, toast the nuts until aromatic. Chop them into small pieces and keep it aside for garnish. Also in a small bowl, add 1 tbsp of plant milk or plain water. Add a few strands of saffron and let it sit for 10 minutes. 

Place a wide pan on the stove top with EVOO. Now add the grated carrots and saute for ¾ minutes. 

While that is cooking, add the cashews, medjool dates and water and blend into a thick and smooth milk. 

Now add the cashew milk to the carrots and stir well. Keep stirring until most of the milk gets thick or evaporates. Make sure you keep stirring the carrot mix to prevent the milk from burning. This may take about 10 minutes (depending how thick you want the halwa to be)

Add coconut sugar, mix well. Cook again for 8-10 minutes so the carrots are still moist but not too too runny. Most of the excess liquid will evaporate. Once you see a desired consistency, add the cardamom and mix one last time.

Serve hot (I like it this way) or store for later. Many people also prefer it cold. Before serving, garnish with nuts and a few strands of saffron and few drops of the saffron milk for the vibrant color. 

Notes:

• Grate carrots using a coarse side of the grater. Else the carrots will get too mushy.
• You can also make the milk by replacing cashews to almonds. 

Nutrition Facts:

Carrots provide more antioxidants when boiled or steamed than when eaten raw, according to a January 2008 report in the Journal of Agricultural and Food Chemistry.

In this recipe we have used low heat and less cook time in order to preserve the nutrients.

Traditional halwa is cooked over hours which may be tasty but has no nutrients left for the body. 

Would you also try our comforting Rissotto recipe?  Here is the link https://nurtureyourselfnow.com/green-light-risotto/”  Its a surprising way to add greens in your meals. Give a try!