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.

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