Gajar (Carrot) Halwa with Coconut
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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.

Trey

Ingredients

3-serving
  1. 2 Cups Carrot (finely grated)
  2. 2 Cups coconut milk (preferably thick)
  3. 1/4 Cup brown sugar
  4. 1/2 Teaspoon Cardamom Ground
  5. 15 Cashews
  6. 30 Raisins
  7. 1 Tablespoon coconut oil
  8. 1/8 Teaspoon Salt

Method

30 mins
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    Grate carrots (2 or 3) with fine grater/zester.

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    Heat coconut oil with medium high heat. Once oil is hot but not smoking, add cashews.

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    Flip cashews and remove from pan once both sides are browned (about 1 minute).

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    Once cashews are removed from pan, add raisins and cook for a minute or two.

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    Remove raisins from pan and set aside with cashews.

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    Add grated carrots and stir in coconut oil for a few seconds. Pour in coconut milk and cook on high heat.

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    Once carrot and coconut mixture starts to bubble, mix in cardamom and brown sugar and turn heat to medium. Stir occasionally.

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    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.

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    Turn off the heat and mix the cashews and raisins into the carrot mixture.

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