AuthorParkash BainsCategory, , , DifficultyBeginner
Yields2 Servings
Prep Time15 minsCook Time10 minsTotal Time1 hr

Carrot Halwa (gajjar halwa) is a traditional Indian dessert made with grated carrots cooked in whole milk, butter, sugar, dried fruit and nuts. It has a caramelized fudgey texture. This is a lighter and healthier version using coconut oil and coconut sugar ,with a delightful but subtle infusion of orange zest, nutmeg and ground ginger. We top it up with a layer of chia pomegranate pudding for additional goodness and taste. It can be prepared the night before and makes for a delicious and healthy breakfast.

 2 cups grated carrots
 1 tbsp orange zest
 1 tbsp coconut oil
 2 tbsp coconut sugar
  tsp ground ginger
 Dash of nutmeg
 2 tbsp crushed pistachios
 2 tbsp chia seeds
  cup almond or coconut milk (or lowfat milk)
 1 tbsp maple syrup
  cup pomegranate seeds
1

To make the chia pudding, combine chia seeds, almond milk and maple syrup in a glass or jar and stir well to mix. Set aside while preparing the carrot halwa. The chia pudding can also be made ahead and refrigerated overnight.

2

Add coconut oil in saucepan and place on medium heat. When melted, add grated carrots, orange zest, coconut sugar, ground ginger, nutmeg and half of the crushed pistachios. Mix well and cover. Allow mixture to cook and caramelize for 10 minutes, stirring a couple of times in between. When done, remove from heat.

3

Mix half of the pomegranate seeds into the chia pudding, reserving the other half for garnishing.
Layer the glasses with carrot halwa at the bottom, then the chia pomegranate pudding, topped with remaining pomegranate seeds and crushed pistachios.

4

Serve at room temperature or store in fridge for later.

Ingredients

 2 cups grated carrots
 1 tbsp orange zest
 1 tbsp coconut oil
 2 tbsp coconut sugar
  tsp ground ginger
 Dash of nutmeg
 2 tbsp crushed pistachios
 2 tbsp chia seeds
  cup almond or coconut milk (or lowfat milk)
 1 tbsp maple syrup
  cup pomegranate seeds

Directions

1

To make the chia pudding, combine chia seeds, almond milk and maple syrup in a glass or jar and stir well to mix. Set aside while preparing the carrot halwa. The chia pudding can also be made ahead and refrigerated overnight.

2

Add coconut oil in saucepan and place on medium heat. When melted, add grated carrots, orange zest, coconut sugar, ground ginger, nutmeg and half of the crushed pistachios. Mix well and cover. Allow mixture to cook and caramelize for 10 minutes, stirring a couple of times in between. When done, remove from heat.

3

Mix half of the pomegranate seeds into the chia pudding, reserving the other half for garnishing.
Layer the glasses with carrot halwa at the bottom, then the chia pomegranate pudding, topped with remaining pomegranate seeds and crushed pistachios.

4

Serve at room temperature or store in fridge for later.

Carrot Chia Halwa