Join us and celebrate the festival of light with this authentic Indian Diwali pudding – gajar ka halwa.
This rich pudding combines the spices of ginger and cardamom, and this recipe omits any refined sugars and gluten. Serve hot or cold, and add a dollop of yoghurt to finish!
400g/14oz carrots, grated
2 tbsp grated fresh root ginger
400ml/14fl oz/1¾ Cups coconut milk
100ml/3½ fl oz/scant ½ cup water
handful of raisins
30g/1oz/scant ¼ cup cashew nuts
4 tbsp coconut sugar
3 tbsp melted coconut oil
½ tsp freshly ground green cardamom seeds
thick yogurt and ground cinnamon, to serve (optional)
Put the carrots, ginger and coconut milk in a heavy saucepan. Stir in the water and bring to the boil.
Turn the heat down and simmer over a low heat until almost all of the liquid has reduced, stirring frequently with a wooden spoon to ensure it doesn’t stick to the base of the pan.
Add the raisins, cashews, coconut sugar, coconut oil and cardamom and continue to cook, stirring frequently, until the liquid has reduced and the mixture has a thick and creamy texture.
Serve in bowls and top with a good spoonful of yogurt and cinnamon, if using.