I thought this was a dip until I googled it, at which point I went, “Ah, a dessert! That explains all that sugar.”
2c grated carrots
3/4c palm sugar/brown sugar
3 T ghee (clarified butter)
Pinch of cardamon powder
10 cashews (optional; I used much more than 10)
1 T raisins (I left them out since Louisette and I are intolerant of dried fruit)
1. Heat a pan with one tablespoon of ghee. Fry cashews and raisins until golden brown and then set aside. (I realised I was frying cashews in butter, and added sugar to see if I could create a ‘sugared/toffee cashew’ effect. It worked pretty well!)
2. Put grated carrots in the pan and sauté them until they no longer smell of raw carrots.
3. Add milk and cook on low/medium heat 10-12 minutes.
4. Stir sometimes. Milk will boil and bubble up nicely. Cook it until the carrots are completely cooked and the milk is absorbed.
5. Once the milk is almost absorbed, add brown sugar and cardamon. Mix well. The mixture will liquefy and then thicken up. Continue cooking until all the milk is absorbed. Keep stirring, and add the remaining ghee little by little.
6. When the halwa forms a whole mass and doesn’t stick to the pan, add fried cashews and raisins and switch off the flame.
I didn’t use nearly enough carrots, so the result was rather like eating wet brown sugar. Naturally the kids approved of this result.
Yum Factor: 2 (it’s unusual for a dish to have too much sugar for me, but this managed it)
Health: 1 (contains carrot)
Easy: 1 (since I fatally screwed it up)
Will make again? Nah. . . but I might make sugared cashews again one day.
Hey, want a cat picture? Sure you do!