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 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.
Open in Cookpad AppSteps
- 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.
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