Saffron-Infused Carrot Halwa with Date Coconut Cream

Best For An Occasional Treat

INGREDIENTS

SERVES 6

• 4 cups finely shredded red carrots
• 20 strands of saffron
• ⅓ cup powdered jaggery
• 1 teaspoon green cardamom powder
• ¼ teaspoon rock salt
• 1 teaspoon lemon juice

Thick Coconut Milk

• ½ cup dessicated coconut
• ½ cup water

Date Paste

• ½ cup chopped dates. seedless
• ¼ cup warm water

Topping

• ¼ cup chopped almonds (soaked)
• ¼ cup chopped cashews (soaked)
• 2 tablespoons chopped pistachios

Method

1.Place the grated carrots and saffron into a pan and cook on a medium heat for about
30 minutes, till all the water is absorbed and carrots are soft.
2. Meanwhile, prepare date paste by blending dates and warm water together until
smooth.
3. Prepare the thick coconut milk by blending coconut & water together. Sieve the mixture through a nut milk bag / muslin cloth & keep the liquid to be used later.
4. Once carrots have cooked, reduce flame to low. Add jaggery and date paste to the pan and stir together for 30 seconds.
5. Switch off the stove. Add the thick coconut milk, stir & immediately close the lid. Let the coconut milk cook from the heat inside the
pan, not directly on flame.
6. Add cardamom, lemon and salt. Stir.
7. Add almonds, cashews and pistachios. Stir.
Serve warm.
• Tip Use red carrots to make this halwa. These carrots are available only in winter
• Tip If you keep the halwa in the refrigerator for 30 minutes before serving, it tastes even better!