I feel very honored to introduce a very talented food blogger, Priya. Priya’s blog emphasizes on diabetic friendly food. I love her blog for its simplicity and more importantly her detailed illustrations and pictures. Priya readily agreed to my request for a guest post and promptly wrote back with her vegan, sugar-free carrot halwa recipe and of course her signature illustrations which i cant wait to show you all. All her recipes are suitable for diabetics, those watching their weight, cholesterol or salt intake. Join her 1000+ followers in their quest for healthy, sugar free recipes at www.sugarfreesweetheart.com.
Carrot Halwa or Gajar ka Halwa is a popular North Indian dessert. The interesting thing about this dessert is that in theory it can be a low-carb, nutritious, light, dessert but in practice it’s often made quite rich with butter or ghee, milk and cream, and of course, sugar and raisins. However, it’s easy to make a lighter, healthier, carrot-y version. And that’s what I’m sharing with you today. For this light and vegan version, you need only 5 ingredients!
For 4 tiny servings or 2 generous ones, you will need:
2 cups grated carrot
1 1/4 cup cashew milk (to make your own, see notes below!)
1 tsp or 3 pods cardamom
6 pistas (unsalted)
10g Levulose (or 2-3 tbsp brown sugar or melted jaggery, adjust to taste)
Time to grate, heat, and stir!
* To make Cashew Milk: Soak cashews in water for at least 5 hours. Drain and grind with fresh water in the ratio 1: 4 of cashew: water. Strain and done! Depending on how long you soak and the quality of your cashews you may end up with little or no residue after straining.
* You could use almond, soy, rice, or coconut milk, but from my experiments cashew milk and carrot work well.
* For a creamier version add a little cashew paste made from soaking and grinding cashews.
* Since carrot is the star of the recipe, ensure you use the best variety you can find!