Gajar Halwa

This healthy dairy-free version of the famous gajar halwa is not only easier to make but lighter on the stomach as well. You can use this recipe to replace carrots with unpeeled bottle gourd, unpeeled pumpkin and unpeeled beetroot too.

Credit: SHARAN

Cashew butter is a versatile product, especially as a dairy alternative. We recommend that you make a substantial quantity and store it, so that it is available for use anytime.

Ingredients

For the cashew butter

• Raw cashew nuts to fill one inch of the blender jar

For the halwa

• 3 large, unpeeled carrots, grated
• 2 tbsp cashew butter
• ½ cup dates, chopped
• ½ tsp cardamom powder
• A few raisins
• A few roasted almonds, slivered

Method

1. Make the cashew butter by filling a dry grinder jar with the cashew nuts, up to a height of 1”. Grind until it turns to a powder.
2. Scrape the sides down and grind again until it turns to butter.
3. This cashew butter is ready to use to make the halwa. (Note: The same method could be followed to make butter with peanuts, macadamia nuts, almonds, pistachios, walnuts, hazelnuts, sesame seeds and sunflower seeds. Slow roast on gentle heat for tastier peanut, almond, sesame and sunflower butters.)
4. Now, make the halwa by steaming the grated carrots until they are well cooked.
5. Add cashew butter, dates, raisins, cardamom and mix well.
6. Serve hot, garnished with roasted, slivered almonds.