Saffron-Infused Red Carrot Halwa with Coconut Milk

BEST FOR

Celebration

A sweet treat

SERVES: 6

TIME: 45 mins

INGREDIENTS

• 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 desiccated 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 flame for 30 minutes, till the water is absorbed and the carrots are soft.
2. Meanwhile, prepare date paste by blending dates and warm water until smooth.
3. Prepare the thick coconut milk by blending coconut & water. Sieve the mixture through a nut milk bag/muslin cloth & keep the
liquid to be used later.
4. Once carrots have cooked, reduce the 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.
8. Keep the halwa in the fridge for 30 minutes before serving, so that the flavors can bloom!
Tip Use red carrots to make this halwa. These carrots are available only in winter.