Ingredients
- 2 tablespoons ghee
- 1 tablespoon pistachios for garnish or use ¼ cup pistachios if making halwa
- 2 ½ cups grated carrots
- 1 13.5 ounce can full-fat unsweetened coconut milk
- ½ - 1 teaspoon cardamom powder freshly ground is best
- 2 tablespoons honey
- Golden raisins optional for garnish
- Pistachios or sliced almonds optional for garnish
Instructions
- Melt ghee in a pan over low-medium heat, then add pistachios and stir until all of the nuts are coated with ghee.
- If you are making mithai (carrot fudge), remove the pistachios from the pan and set aside. If you are making halwa (carrot pudding) remove only a few of the pistachios to save for garnish.
- Add grated carrots and sauté in ghee for about 10 minutes, then add coconut milk.
- Bring the mixture to a boil, then reduce heat to low. Stir often to avoid burning.
- After about 20 minutes, add cardamom powder. Mix well and then stir in the honey. Continue stirring until all of the milk has evaporated.
- Eat as a pudding or if you are making carrot fudge, spread the pudding mixture onto a greased plate, garnish and let it cool in the fridge. After a couple of hours, cut into squares.
Notes
- For my non-paleo readers, just replace the coconut milk with 2 cups of whole milk and instead of honey, add ¾ cup of sugar (or however much you want), or find my instant pot recipe here.
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