Gajar (Carrot) Halwa with Coconut

Gajar (Carrot) Halwa with Coconut

A slightly less traditional gajar halwa recipe. Partially inspired by Jane Jojo's carrot halwa recipe.Halve the amount of coconut milk for a faster but less creamy dessert. Halve the number of raisins and cashews if using as a garnish instead of mixing in.

Gajar (Carrot) Halwa with CoconutA slightly less traditional gajar halwa recipe. Partially inspired by Jane Jojo's carrot halwa recipe.Halve the amount of coconut milk for a faster but less creamy dessert. Halve the number of raisins and cashews if using as a garnish instead of mixing in.

Summary

4150
  • CourseDessert
  • CuisineIndian - Pakistani
  • Yield3 servings 3 serving
  • Cooking Time30 minutesPT0H30M
  • Total Time30 minutesPT0H30M

Ingredients

Carrot (finely grated)
2 Cups
Coconut milk (preferably thick)
2 Cups
Brown sugar
1/4 Cup
Ground Cardamom
1/2 Teaspoon
Cashews
15
Raisins
30
Coconut oil
1 Tablespoon
Salt
1/8 Teaspoon

Steps

  1. Grate carrots (2 or 3) with fine grater/zester.
  2. Heat coconut oil with medium high heat. Once oil is hot but not smoking, add cashews.
  3. Flip cashews and remove from pan once both sides are browned (about 1 minute).
  4. Once cashews are removed from pan, add raisins and cook for a minute or two.
  5. Remove raisins from pan and set aside with cashews.
  6. Add grated carrots and stir in coconut oil for a few seconds. Pour in coconut milk and cook on high heat.
  7. Once carrot and coconut mixture starts to bubble, mix in cardamom and brown sugar and turn heat to medium. Stir occasionally.
  8. Once the coconut milk has been absorbed/evaporated (may take a while depending on amount of liquid), turn the heat down and cook for a few minutes more, stirring/flipping carrot occasionally.
  9. Turn off the heat and mix the cashews and raisins into the carrot mixture.