Dhivya Subramanian shares a recipe for the sweet she craves most during festival season.
Carrot halwa is a decadent and flavourful dish — and the sweet I find myself craving most around Diwali. For me, the aroma of ghee, cardamom and saffron drifting through the house instantly makes everything feel festive.
This dessert can also be made in advance and served warm or at room temperature. I love ending a meal with just a warm, comforting bowl of halwa, but you could also add a scoop of cold vanilla ice cream for contrast.A few strands saffron, soaked for 5 minutes in ½ cup warm whole milk5 green cardamom pods, husks removed, seeds crushed in a mortar and pestle to create a fine powderHeat carrots and milk in a large Dutch oven or saucepan over medium heat, then stir in the saffron-infused milk.
Add sugar and cook, stirring continuously, until the liquid has evaporated, about 15 minutes. Remove from heat. Melt half the ghee in a small frying pan over medium heat. Add cashews and almonds and toast until golden, about 3 to 4 minutes. Stir in remaining ghee, then remove from heat. Return the Dutch oven to medium heat and stir in cardamom, toasted nuts and any leftover ghee from the pan. Cook until the flavours are well-combined, another 2 to 3 minutes.Dhivya is a Toronto-based professional food photographer, video creator, and recipe developer. Her recipes are inspired by her rich heritage, travel experiences and her busy life as a mom to two girls. Her work reflects a blend of creativity, cultural influences and a love for culinary art.
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