Carrot Halwa

“These chilled squares qualify as food for the gods—but mere mortals can enjoy them, too!” Yoga Journal (viewed October 2005)

I panicked the other day when I could not find my Yoga Journal recipe for carrot halwa. Luckily I found a copy on the IndiaDivine.org web site. We used to prepare a batch as a Christmas present for my brother and sister-in-law who both loved Indian food. See the Tips for information on how I adjust this recipe to cater for my nephew's allergies and lower the fat content. An Indian friend of a friend who tried my lower-fat halwa commented that he had never tasted such a good halwa made by someone who was not Indian.

Makes 12-16 squares

Times

Preparation:

15 minutes

Cooking:

45 minutes

Ingredients

• 3 cups grated carrots (4-5 carrots)
• 1½ cups low fat or skim milk
• ½ cup sugar (I like to use light muscovado sugar or raw sugar)
• 2 Tbsp maple syrup or honey
• ¼ cup raisins or sultanas
• ¾ tspn group cardamon
• ¹/₈ tspn ground cloves (approximately 4 whole cloves grounded)
• 1 tspn vanilla extract
• 3 Tbsp butter
• ¼ cup crushed pistachios or almonds

Method

1. Place the carrots and milk ina small saucepan and bring to a boil, stirring constantly.
2. Reduce heat to medium and continue to cook, stirring often, until liquid disappears (about 25 minutes).
3. Add the sugar, maple syrup or honey, raisins or sultanas, cardamon, cloves, vanilla, butter, and nuts.
4. Continue to cook, stirring frequently, and scraping the bottom of the pan to prevent the mixture from sticking. Cook until the halwa is very thick and forms a ball in the centre of the pan as it is stirred (about 20 minutes).
5. Line a 8-inch serving dish with baking paper.
6. Turn the halwa mixture onto the serving dish, smoothing it out to an even thickness.
7. Cover with plastic wrap and chill until firm.
8. Cut into squares to serve.

Tips

• I like to add the raisins or sultanas into the mixture before the liquid has disappeared so that the fruit is not so dry.
• To speed up the chilling process, place the halwa in the freezer—long enough to cool the halwa but not so long that it freezes.(Try 15-20 minutes)
• To cater for different allergies:
• Use soy milk or rice milk instead of milk and a dairy-free spread instead of butter for people who are allergic to dairy or are lactose-intolerant.
• Eliminate the pistachios and almonds for those who are allergic to nuts.
• To lower the fat content:
• Replace the ½ cup of sugar with about ¼ cup of Splenda®
• Replace the 3 Tbsp butter with 1 Tbsp butter and ⅓ cup of cooked, mashed sweet potato

  To quickly cook the sweet potato, try microwaving it.