Gajar halwa is a traditional Indian/Pakistani sweet treat. I’ve seen recipes for gajar halwa on a couple of other paleo blogs sites and they’re all quite similar. This is my paleofied version and is based on how my mum used to cook it, except it’s not as good as hers – sorry mum!
It does take a little time to prepare and cook, up to two and a half hours in total, but is worth it.
What you need:
4 cardamom pods
400ml coconut milk
1-2 tbsp honey
1 tsp vanilla extract
1 tsp mixed spice (or use cinnamon and nutmeg)
2 tbsp ghee, butter or coconut oil
handful of pistachios or blanched almonds
How to make it:
Peel the carrots and top and tail them, then grate (use a food processor – if you don’t have one go get one, grating carrots is very dull).
In a large saucepan, gently heat the ghee, butter or coconut oil.
When it has melted, add the carrots and stir to coat in oil, then cook gently for about 30 minutes.
Add the coconut milk and stir well.
Break open the cardamom pods, scrape out the seeds and add these to the carrots.
Add the honey, vanilla extract and mixed spice.
Stir well, then cover and cook on a very low heat for 30 minutes, stirring occasionally.
Take the lid off the pan and add the nuts.
Continue cooking uncovered on a very low heat until the coconut milk has been absorbed into the carrots. This may take a while.
This is lovely served warm on its own or with fresh cream (if you eat dairy). I served it sprinkled with a little desiccated coconut and a few toasted almonds flakes.