Gajar Halwa (Carrot Pudding Sweetened with Dates)

Last week, amidst all the frenzied planning for my mum's birthday, I received a package. In it was an exquisite orange and purple Banarasi brocade dupatta. This unexpected & beautiful gift was from my sweet friend @mymasalabox. Thank you so much, Neha, for this lovely surprise and very thoughtful gesture. The vibrant orange color reminded me of gajar halwa and that's why I chose it as a backdrop for this photo. Red Delhi carrots are currently in season which means carrot halwa is mandatory. My version is not traditional. It's dairy-free and refined sugar-free, but still rich, flavorful and definitely worth a try.

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Recipe

Gajar Halwa

Heat 2 tbsp sunflower oil in a nonstick pan and fry 1/4 cup raw cashews until golden (you can use ghee if you prefer), then remove and set aside.

Next fry 1/4 cup raisins in the same oil, drain and set those aside as well.

Then add 3 large grated red carrots to the pan and cook on medium heat for about 10 minutes, stirring often.

Next, add 12 chopped, pitted dates, 1 1/2 cups thick coconut milk (or any milk of your choice), 1/2 tsp ground green cardamom, 1/4 tsp almond extract and a few saffron strands.

Continue to cook on medium-low heat, stirring frequently, until the mixture thickens and starts to leave the sides of the pan.

Now stir in the fried cashews and raisins along with 1/4 tsp grated nutmeg and mix well to combine.

Serve hot or cold and enjoy.