A very popular and traditional Indian dessert that is served on festivals- Halvah, which means sweet in arabic. Gajar halva is typically made with sautéing fresh carrots in ghee and cream, however this dessert is made with vegan butter and coconut milk, reducing the calories and making it dairy free. Carrots are naturally sweet and have been used for thousands of years along the Silk Route, as a sweetener is desserts in lieu of sugar. This halva is adorned with chopped pistachios and jeweled raisins with just a hint of cardamom. A little of this densely decadent pudding goes a long way, since it is so rich and flavorful. Can be served warm or cold with a dollop of ice cream after a spicy meal.
¼ cup vegan butter
6 medium carrots, shredded
2 cups coconut milk
¼ cup packed brown sugar
¼ cup golden raisins
4 cardamom pods, bruised
¼ teaspoon salt
1 Melt butter in a skillet and then add carrots. Reduce heat to medium low and coat carrots in butter.
2 Stir in the coconut milk and simmer uncovered on low heat for 45 minutes; stirring occasionally.
3 Stir in the brown sugar, raisins, cardamom, and salt. Stir constantly until all the sugar is dissolved into a pudding like consistency; about 15 minutes.
4 Wait until slightly cool to transfer to small dessert bowls. Store in the fridge and when ready to serve, invert onto a dessert plate and garnish with pistachios.