Serves 4 | Preparation/cooking time: 50 mins | Difficulty: medium | Cannot be frozen
Ingredients
320g carrots, grated
625ml almond milk
160ml soy milk
120g coconut sugar
1 pinch saffron
5-6 cardamom pods, crushed
2 tbsp ghee
60g pistachios, shelled and chopped
60g whole almonds, chopped
Method
1. Combine the carrots and almond milk in a large pan. Cook over a medium heat, stirring occasionally, until the milk is simmering.
2. Reduce the heat to low and continue to cook over a low heat for 15-20 minutes until thickened.
3. Meanwhile, reduce the soy milk by half in a small pan set over a moderate heat. Remove from the heat.
4. Stir in the coconut sugar, reduced soy milk, saffron, cardamom and ghee to the carrot mixture. Continue to cook until the halwa has dried out slightly, 3-4 minutes.
5. Spoon into a large bowl and serve with the nuts on top.
