Gajar Halwa Mithai (i.e. Carrot Cardamom Paleo Dessert)
I was thrilled to discover another Indian paleo blogger recently — Ashley at My Heart Beets. She's got a whole archive of awesome recipes that I can't wait to try (hello, NAAN), but I decided to start with this easy (and traditionally super-sweet) carrot halwa dessert for an Indian dinner party I had a while back. I made only a few tweaks to this sweet treat, and here's how it went down.
Gajar Halwa Mithai
adapted minimally from My Heart Beets | paleo and gluten-free dessert
- 5 cups carrots, grated
- 1 apple, grated
- 2 cans of full-fat coconut milk
- 4 tablespoons ghee (or coconut oil)
- 1.25 teaspoons of ground cardamom
- 1/4 cup (or more) raisins
- 2 tablespoons of crushed pistachios
- Using a big Dutch oven-style pot, sauté the carrots in ghee over medium heat for about 10 minutes.
- Then add the coconut milk and simmer for 20 minutes, stirring frequently.
- Add the cardamom, honey and raisins, and then continue simmering until the coconut milk cooks waaaaay down. This process takes quite a while, but it's mostly passive so I spent that time prepping dinner ingredients.
- Once it's cooked down, you can eat it as a hot pudding (that's what I actually preferred!) or cool it into fudgy bars like these photos.
- My bars didn't stay in fudge-form for long out of the fridge, which is why I preferred the leftovers as a warm pudding. You could substitute the cardamom for cinnamon, clove, ginger, etc. and create a totally different flavor of halwa. I served this at a party with Goan Fish Curry as the main course, plus a few other things I'll post soon!