Carrot Halwa

1 comment

Oh God how long I haven’t been writing a recipe! What a lazyyyy girl!! I hope you can forgive me, but I don’t say anything, I always read you 🙂
Recently I found an excellent Indian restaurant in Verona. The place is not of those that make you say “Wow, beautiful, chic, etc.” … but it is clean, neat, not at all kitsch, in fact. The area is not central, but you can reach it from Piazza Bra (where the Arena is) by foot. For lunch you can create your menu at 10 euros: 1/2 liter of water, plain bread, a portion of basmati rice, a vegetable / main course and a vegetable / legumes course. The owner is very helpful and patient (the first time I asked him which recipes don’t contain dairy products, the second if it was possible to replace rice with another piece of bread) and it’s really worth it. I have been there with mom and we could not share a carrot halwa! Love at first bite. We must try it again at home. Taking the opportunity to eliminate dairy products and use a healthier sugar.

Ingredients:
2 cups of grated carrots (215 g)
1 cup of soy milk (235 grams)
20 gr of  raisins
50 gr of muscovado sugar
10 gr of almonds
1 green cardamom capsule

Method:
Put the carrots and milk in a saucepan and cook them over a medium heat, until the milk has almost completely evaporated, adding the raisins about halfway through cooking, rinsed and slightly softened. Pour the sugar in and stir to dissolve it for good, turn the heat up. Meanwhile, in a small frying pan, toast the almonds for a short time and the cardamom seeds. Set the almonds aside and crush the seeds, to reduce them to a powder; add it to the halwa, now dry, and turn the stove off. Serve it, sprinkling with coarsely chopped almonds.
They served it warm, so I did the same too. The only flaw? Maybe, I let the milk dry too much, I should have left the halwa softer, but otherwise it was definitely approved!

Chef: Valina from VeganBlog

  1. melissa 24 May 2012 at 04:46

    I’m not very fond of cardamom, has a too distinctive flavour… but this dessert sounds delicious, I’ll try it and let you know. Thanks!



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