Gajar Halwa – Indian Carrot Pudding

Do you like Indian flavours? Then this dessert, fragrant with cardamom and ghee butter, will definitely win you over.
A paleo upgrade of Gajar Halwa. This Indian recipe can take many forms. But if you ate it in India and you are already sensitive to ordinary sugar, you would taste only refined sugar, and only the colour would tell you it was made from carrots. Indian cuisine is wonderful above all thanks to its spices, which perfume every dish… Simply a poem, there is no denying it. Sugar, though — they really do love it, and you can taste that especially in their desserts. They simply put in far too much of it.

So we took at least the healthy base and tuned the sweetness to our own taste, so that the dish will not knock you out and will still please your taste buds. We chose a combination of coconut milk, nuts and clarified butter Powerlogy Organic Ghee Butter. The sweetness comes from honey and dried raisins.

Method:

1. Heat the ghee butter in a pot and toast a handful of cashews in it.
2. Add the carrots and simmer for about 10 minutes.
3. Add the coconut milk and cook for about 20 minutes, stirring occasionally.
4. Meanwhile, crush the cardamom in a mortar and pop out the little seeds, then add them to the pot together with two tablespoons of honey. Cook, stirring constantly, until the milk has evaporated.
5. Decorate with raisins, coconut and cashews or almonds.
6. Serve warm or cold.

You can eat this dessert as a warm breakfast, or pop it into the fridge and cool down with it on hot days.
For the fullest flavour experience, drizzle the halva with our gourmet pistachio cream, made only from pistachios, coconut sugar, extra virgin olive oil and cashew nuts.