Elevate the classic carrot halwa with a touch of saffron and crunchy pistachios. This versatile recipe welcomes experimentation with various fruits and nuts, ensuring a personalized culinary experience.
Step 1
Heat sunflower oil in a large saucepan over medium heat. Add grated carrots and cook for 10 minutes.
Step 2
In a separate saucepan, bring almond milk, cardamom, pistachios, and saffron to a boil over medium heat. Reduce to a simmer, cover, and set aside until carrots reach desired tenderness, approximately 5 minutes.
Step 3
Combine the almond-saffron milk and cardamom mixture with the carrots. Simmer for an additional 10 minutes.
Step 4
Stir in raw honey or maple syrup before serving.
Enhance the recipe by substituting coconut milk for almond milk and adding a pinch of sea salt.
Seeking variation? Replace carrots with cherries or figs and opt for coconut milk over almond milk.
Infuse the dish with warmth by incorporating spices like nutmeg, cinnamon sticks, or allspice.
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