Carrot Halwa with Sweetened whipped Coconut Cardamom Cream
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When one thinks of a carrot dessert, it’s often easy to mistake it for cake. However, cake pales in comparison to a bowl full of vivid carrots topped with bright green pistachios.
The perfect rendition lies in cooking the mixture until it is creamy in consistency. For many, the best way to eat it is with whipped canned cream.
Ingredients
1 ½ kg carrots, finely grated
¼ cup ghee
2 tbsp whole cardamom pods, bruised
1 small cinnamon stick
2 cups milk
1 cup sugar
Ground elachi (cardamom)
½ cup ghee
1 tbsp butter
Method
Grate 1.5 kg carrots on the fine side of a grater.
In a pot, add a quarter cup of ghee.
Add slightly bruised whole cardamom pods and a small cinnamon stick.
Add the carrots and allow to steam on low for 30 minutes, stirring all the time. The idea is to remove all the moisture from the carrots.
Make sure you stir to avoid burning the carrots.
Add 2 cups of milk (I'm tempted to add some cream on the next try) and stir periodically for at least an hour. The idea is to make sure no milk is left when you press the mixture on the side of the pot with a spoon.
After an hour, add 1 cup sugar, stirring continuously. Again, be cautious not to burn the mixture.
Add some more ground elachi and sugar if you feel it’s not sweet enough. I would suggest making it slightly sweeter than normal to compensate for not adding much sweetener in the cream.
Add half a cup of ghee and the butter. Let the ghee bubble in the pot.
Coconut cream
Whip 1 tub of whipping cream
Add half a cup of Double thick coconut yoghurt and 1 tablespoon maple syrup to the whipped cream. Leave in the fridge to firm up and stay cool.
Spoon the Halwa into little glasses and top with the cream.
