Carrots originated in Afghanistan about a thousand years ago, where this root vegetable was originally either yellow or purple. As cultivation diverged, the Eastern red-coloured carrot evolved from the purple roots and spread to central and north Asia. Western carrots initially yellow later became orange. Renowned to help eyesight and aid digestion while having a high antioxidant effect. Ayurveda considers this a sweet and bitter warming vegetable that pacifies the Vata and Kapha constitutions.

Serves 8

Ingredients

1 kg Carrots (Peeled and grated)


1 L Unsweetened Almond Milk


6 Cardamom Pods


10 Saffron Threads


1/2 cup Coconut Sugar


2 Tbsp Ghee (use Coconut oil for Vegan)


1/2 cup Almond meal

1 Tbsp Slivered Almonds 


Peel and grate the carrots. I used a food processor and it took minutes. In a heavy bottomed pot add the carrots and the almond milk. Add the cardamom seeds and saffron. (Warm a tbsp of milk and mix saffron in it to get the complete flavour and colour) Let it cook stirring occasionally.

The mixture should dry out. Add the almond flour and mix well.Then add ghee and roast on a higher flame. The halwa is ready when the mixture starts to glisten. Finally add the sugar. You may want additional sugar if you want it sweeter.