Oh it's been a while since I put pen to paper (fingers to keyboard… thumbs to iPhone) it's all been a bit crazy in the Panesar household but there's still been plenty of eating good food, trying new recipes and working hard at recreating old childhood favourites into a cleaner more forgiving on the waistline version!
This week I am going to share an amazing halwa recipe with you that I devoured as a kid. An Indian carrot dessert rich with ghee, condensed milk and a tonne of sugar! My dad created a cleaner take on this recently which went down a storm in our family and I have adapted again slightly. This version uses coconut oil, nut milk and a fabulous sweetener called palmyra jaggery which is a natural sweetener, part of a range by Conscious Foods using Aryuvedic principles to create teas, sweeteners and digestif mixes to help with symptoms of IBS and food intolerances. I'm enjoying experimenting with the range and can't speak highly enough of this jaggery… look it up!
This halwa can be adapted in so many ways, carrots can be replaced with sweet potato, beetroot or courgette. Almonds can be replaced with pistachios (a traditional ingredient for indian desserts). Sweeteners could be omitted and you could use raisins, dates or prunes instead. You could try a bit of ginger or orange zest to give a fresher taste.
You can have this warm on its own or with a creamy addition of co-yo coconut yogurt, Greek yogurt or some skinny ice cream. Or, you can press it into a shallow dish, refrigerate and cut into squares. Or if easier, roll into balls. Add some chia seeds and flaxseeds for a further nutritional boost!
GAJAR KA HALWA (carrot halwa)
4 carrots grated or food processed
1 tbsp coconut oil
1 cup almond or coconut milk with extra if needed
seeds from 1 cardamom pod
1 tsp conscious food jaggery or a 'squirt' of agave nectar
1 tbsp coconut oil
1. Heat coconut oil in pan on medium heat
2. Add carrots, stir well, and cook for a couple of minutes
3. Add nut milk, sweetener and cardamom
4. Partially cover pan with lid and simmer for about 15-20 minutes on a low heat
5. Stir occasionally. You're looking for a consistency of porridge with the carrots nice and soft.
6. Add more milk if the mixture dries up and the carrots aren't soft enough
7. Serve up with some ice-cream or yogurt of your choice
8. Garnish with almonds, pistachios or walnuts
Hope you enjoy this week's recipe, play around with it and make your own. Enjoy!
Until next time,