Carrot Halwa with Sweetened whipped Coconut Cardamom Cream
share

When one thinks of a carrot dessert, it’s often easy to mistake it for cake. However, cake pales in comparison to a bowl full of vivid carrots topped with bright green pistachios.
The perfect rendition lies in cooking the mixture until it is creamy in consistency. For many, the best way to eat it is with whipped canned cream.
Ingredients
1 ½ kg carrots, finely grated
¼ cup ghee
2 tbsp whole cardamom pods, bruised
1 small cinnamon stick
2 cups milk
1 cup sugar
Ground elachi (cardamom)
½ cup ghee
1 tbsp butter
Method
Grate 1.5 kg carrots on the fine side of a grater.
In a pot, add a quarter cup of ghee.
Add slightly bruised whole cardamom pods and a small cinnamon stick.
Add the carrots and allow to steam on low for 30 minutes, stirring all the time. The idea is to remove all the moisture from the carrots.
Make sure you stir to avoid burning the carrots.
Add 2 cups of milk (I'm tempted to add some cream on the next try) and stir periodically for at least an hour. The idea is to make sure no milk is left when you press the mixture on the side of the pot with a spoon.
After an hour, add 1 cup sugar, stirring continuously. Again, be cautious not to burn the mixture.
Add some more ground elachi and sugar if you feel it’s not sweet enough. I would suggest making it slightly sweeter than normal to compensate for not adding much sweetener in the cream.
Add half a cup of ghee and the butter. Let the ghee bubble in the pot.
Coconut cream
Whip 1 tub of whipping cream
Add half a cup of Double thick coconut yoghurt and 1 tablespoon maple syrup to the whipped cream. Leave in the fridge to firm up and stay cool.
Spoon the Halwa into little glasses and top with the cream.

Related Posts
Stories to inspire you
Recipes
Italian Meringue Nest with Lemon Curd and Fruit Crumble
A delicate and elegant dessert featuring a crisp, caramelized Italian meringue nest filled with smooth, tangy lemon curd. Topped with a crunchy fruit crumble of peanut brittle, fudge, dried apricots, and meringue, and finished with thinly sliced pear, this dish is a perfect balance of texture and flavor.
Recipes
Focaccia Bread
Discover the joy of baking with this handmade focaccia bread recipe, where a simple dough transforms into a golden, airy loaf topped with fragrant olive oil, herbs, and a hint of sea salt. Perfectly crisp on the outside and soft within, this Italian classic is ideal for dipping, sharing, or serving alongside your favorite meals.
Recipes
Curry Leaf Braised Prawn with Coconut Rice.
Succulent Mozambican queen prawns are infused with a medley of roasted spices, citrus, and buttery goodness. Slow braised with fragrant curry leaves, cumin, black mustard seeds, and dried chillies, the prawns are enveloped in a velvety cream sauce that perfectly balances heat and depth.
Recipes
Cape Malay Pickled Fish Pani Puri
A vibrant fusion of Cape Malay and Indian flavors, this dish features crispy pani puri filled with tender, spiced pickled fish. The fish is lightly fried and marinated in a fragrant, tangy sauce, creating a perfect balance of crunch and bold flavors in every bite.
Recipes
Line Fish with Curried Crème Fraiche Sauce
A flavorful dish featuring crispy-skinned line fish paired with a rich, spiced crème fraiche sauce. Infused with aromatic roasted spices, saffron, and fresh coriander, this dish offers a perfect balance of heat and creaminess, making it a standout seafood experience.
Recipes
Champagne Jellies
These elegant Champagne Jellies are a sparkling treat, perfect for celebrations. Made with champagne, a touch of sugar, and edible glitter or gold leaf, they offer a shimmering, bite-sized indulgence. Light, refreshing, and easy to prepare, they set beautifully into delicate squares, adding a touch of glamour to any occasion.