ISHA RECIPE

Carrot Cashew Halwa

INGREDIENTS

½ cup cashews

2 tablespoons ghee

¼ cup almonds, cashews, and/or pistachios

2 tablespoons raisins

2 packed cups of coarsely grated carrots (from about 750 g carrots)

½ teaspoon cardamom powder

1 cup of dates or ½ cup jaggery or cane sugar

1 handful sliced almonds, cashews, and/or pistachios for garnish

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METHOD

  1. 1. For the cashew milk, soak the cashews in water for at least an hour; drain. Then blend them with about 3 cups of water into a very smooth, slightly thick milk.
  2. 2. If you are using dates as a sweetener, soak the dates for 30 minutes in hot water, then deseed and blend them with ½ cup of the cashew milk into a smooth paste. Keep aside.
  3. 3. Coarsely chop the almonds and/or other nuts of your choice. Heat 1 tablespoon of ghee in a large pan. Add the almonds/nuts and sauté them for about 2 minutes until they begin to change color. Then add the raisins; lightly sauté them until they grow plump. Add the carrots and cardamom, sauté for 2 minutes, then add the cashew milk.
  4. 4. Cook over medium-low heat for about 15–20 minutes, stirring occasionally, until most of the liquid has been reduced. Make sure to stir so the mixture will not stick to the bottom.
  5. 5. If you have chosen dates as a sweetener, add the date-cashew milk paste to the pan now. Otherwise, add the jaggery or sugar. Then add the remaining 1 tablespoon of ghee. Stir thoroughly until everything is well mixed.
  6. 6. If you wish to have a softer, more pudding-like texture, take the halwa off the heat at this point. For a denser consistency, cook the mixture until it separates from the sides of the pan and any visible liquid has evaporated.
  7. 7. Once the halwa has the desired consistency, take it off the heat.
  8. 8. Garnish with sliced almonds, cashews, and/or pistachios.
  9. 9. The halwa can be served warm, at room temperature, or chilled.