Sam sent me this recipe to publish. If you have a sweet tooth you absolutely can’t stop, you make want to make some halwa. It’s delicious and naturally sweet. However, it takes a LOOOOONG time to put cook.
Ingredients:
- 2 lbs carrots (about 6 large carrots or 10 smaller carrots)
- 1 can (27 oz) coconut milk
- 4 Tbs coconut oil
- 2 apples
- 1 banana
- 1 tsp ground cardamom
- 1 tsp cinnamon
- 1 tsp nutmeg
- handful of cashews
- handful dried shredded coconut
- Set the coconut oil to warm and melt in a pot about 9″ in diameter
- Grate the carrots (this will take a while if you don’t have a food processor)
- Strain the carrots as best you can to get the water out
- Add the carrots into the pot. Stir thoroughly, then leave on medium-low heat for 7-10 minutes
- Add the coconut milk to the carrots and cook on medium heat, stirring occasionally.
- Once the carrot mixture begins to bubble loudly, drop to med-low heat.
- Dice the apples, bananas, and cashews into small pieces
- Add the apples, bananas, cashews, and spices into the mix.
- Let simmer covered on med-low heat until done (reckon 30 minutes to an hour). The longer you let it cook, the more milk the carrots will absorb and the thicker the pudding will be. I prefer it nearly solid, but it’s up to you. Some like it soupy.
- Garnish with coconut before serving
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