Carrot Halva: Sweet Carrot Pudding
2 1/2 cups of grated carrots
1 can of full fat coconut milk
3 tbsp of Ghee (you can substitute, vegan butter)
1/3 of cup os maple syrup
1/2 tsp of cardamom
1 pinch of saffron
Chopped almonds or pistachios for garnish.
Soak saffron in 1 tablespoon of water for 10 mins. Melt the ghee in a pot and add carrots. Cook and stir for 5 minutes or so, until carrots smell fragrant.
Add coconut milk, stir, add saffron. Keep stirring.
Cover and simmer at low heat until liquid is absorbed. About 15 -20 minutes.