Carrot Halwa (pronounced Hal-va) is a favourite punjabi dessert that I was lucky enough to be introduced to by a friend a couple of weeks ago. The dessert is traditionally made from carrots, sugar and ghee (plus nuts/dried fruit/spices – depending on the recipe). I have experimented with this recipe since tasting it, to make a healthy and still delicious version. The resulting recipe is below, providing a subtly sweet treat reminiscent of a spicy carrot cake/chai/pudding as well as a serve of vegetables all in one. The dessert is versatile – delicious both hot/cold, with some yoghurt, or even added to your morning porridge (my current favourite). The below recipe is also vegan. Enjoy!

Healthy Carrot Halwa

Preparation Time: 20 Minutes

Cooking Time: 50 Minutes

Serves: 10

INGREDIENTS

• 1kg Carrots (grated)
• 1.5L Almond Milk
• 2 Tsp Ground Cardamom
• 1 Clove Star Anise
• 1 Cinnamon Quill
• 1/3 Cup Slivered Almonds
• 8 Dates (chopped as finely as possible)
• 2 Tbsp Sultanas

METHOD

1. Place grated carrot, milk, ground cardamom, star anise and cinnamon quill in pan and bring to boil. Once at boiling point, reduce heat to a simmer.
2. Add slivered almonds and simmer for 40-50 minutes stirring occasionally, until milk is close to being completely evaporated.
3. Add dates and sultanas, and continue cooking until milk is completely evaporated.
4. Dessert can be served warm all cold, and is delicious served by itself or with a dollop of yoghurt. Enjoy!

*TIPS*

• Due to being a moist dessert – the carrot halva should be kept in the fridge once cooled (can be heated prior to consuming if you prefer it warm), and kept for no more than 5-7 days. It can also be frozen and kept for up to 3 months – I would recommend freezing in single serve containers (great to grab out of the freezer and defrost as a delicious snack at work).
• If you prefer your desserts on the sweeter side, you can also add 1-2 Tbsp of brown sugar when adding your dried fruit. This gives the dessert a sweeter taste, but also adds some extra Kj’s/calories – so be mindful.

Author: nutritiononmacquarie

Accredited Practicing Dietitian View all posts by nutritiononmacquarie