Indian Carrot Pudding (Gajar Halwa)
Print recipe| Serves | 4-5 |
Ingredients
- 1lb carrots, peeled, shredded (about 6-8 carrots)
- 2 cups unsweetened almond milk
- 1 tablespoon virgin coconut oil
- 2 tablespoons sugar or honey
- 1/4 cup golden raisins (or regular raisins)
- 1 teaspoon vanilla extract
- 1/2 teaspoon pumpkin pie spice
- 1/2 teaspoon ground cardamom
- 1/4 teaspoon salt
- 16 drops liquid stevia
- 1/4 cup toasted nuts, such as cashews, pistachios, or almonds
Directions
| Step 1 | |
| Heat almond milk in a saucepan and bring to a simmer over medium heat. Add carrots and simmer for 20 minutes, stirring occasionally. | |
| Step 2 | |
| When there is only a little liquid left, add coconut oil, sugar/honey, raisins, vanilla, pumpkin pie spice, cardamom, and salt. Stir and simmer for another 5-10 minutes, until the pudding has thickened and little to no liquid remains.. Stir in stevia. | |
| Step 3 | |
| Scoop pudding into serving bowl or individual bowls and garnish with nuts and a few raisins. Serve warm or cold. | |