Sugar-Free Classic Carrot Halwa
Indulge guilt-free in the irresistible delight of **Sugar-Free Classic Carrot Halwa**, a refined twist on the beloved Indian dessert. Made with finely grated carrots simmered to perfection in creamy whole milk, this recipe swaps refined sugar for the natural sweetness of medjool dates, creating a dessert that’s both wholesome and luxurious. Aromatic cardamom, premium saffron strands, and a rich touch of almond flour infuse the halwa with layers of exquisite flavor, while a garnish of golden roasted almonds and cashews adds a satisfying crunch. Perfectly moist with a luscious texture, this sugar-free treat is a showstopper for festive gatherings and a healthier choice for indulgent cravings. Ready in about 90 minutes, it's a labor of love that’s well worth the effort!
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Recipe Information
Ingredients
- 500 grams Carrots
- 500 milliliters Whole milk
- 3 tablespoons Unsalted butter
- 100 grams Chopped pitted dates
- 50 grams Almond flour
- 5 Cardamom pods
- 50 grams Chopped nuts (almonds and cashews)
- 20 strands Saffron strands
- 2 tablespoons Water
Instructions
Wash, peel, and grate the carrots using a medium hole grater.
In a large pan, heat the unsalted butter over medium heat. Add the grated carrots, and sauté for about 10 minutes until they start softening.
Lightly crush the cardamom pods. Add the cardamom pods and almond flour to the carrots, stirring well to incorporate.
Pour in the whole milk and bring the mixture to a boil. Lower the heat to a simmer and cook the mixture, stirring occasionally until most of the liquid evaporates and the carrots are soft, about 45 minutes.
Meanwhile, blend the chopped dates with 2 tablespoons of water to create a paste.
Once the milk is mostly reduced, stir in the date paste thoroughly. Continue cooking for another 10-15 minutes, allowing the mixture to thicken.
Add the saffron strands, dissolving them between your fingers for better color distribution.
In a separate small pan, lightly roast the chopped nuts until they are golden brown and fragrant.
Add the roasted nuts to the halwa and mix well.
Check the halwa's consistency; it should be moist but not watery. If it needs more thickening, continue cooking for a few more minutes.
Remove from heat and allow the halwa to cool slightly before serving.
Serve warm in small bowls, optionally garnished with a few reserved saffron strands or chopped nuts.
Nutrition Facts
Calories |
1704 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 104.4 g | 134% | |
| Saturated Fat | 37.0 g | 185% | |
| Polyunsaturated Fat | 1.1 g | ||
| Cholesterol | 155 mg | 52% | |
| Sodium | 554 mg | 24% | |
| Total Carbohydrate | 175.3 g | 64% | |
| Dietary Fiber | 34.4 g | 123% | |
| Total Sugars | 119.1 g | ||
| Protein | 44.3 g | 89% | |
| Vitamin D | 5.7 mcg | 28% | |
| Calcium | 1075 mg | 83% | |
| Iron | 7.4 mg | 41% | |
| Potassium | 3516 mg | 75% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
