alive logo

Carrot and Pistachio Halwa


    Carrot and Pistachio Halwa

    Vegetables for dessert? This delicious carrot halwa dessert is often eaten all by itself without an entrée or meal preceding it. We took a bit of creative licence with the traditional halwa and substituted coconut milk for regular milk and raw coconut crystals for granulated sugar. The results are delicious! Try our version and eat it hot, warm, or cold.


    1/4 cup (60 mL) raw cashews
    2 Tbsp (30 mL) shelled unsalted pistachios
    3 cups (750 mL) peeled and finely grated carrots
    1 cup (250 mL) coconut milk or regular milk
    1/2 cup (125 mL) raw coconut crystals* or coconut sugar
    Generous pinch of ground cardamom
    2 Tbsp (30 mL) barberries** OR 1/4 cup (60 mL) golden raisins
    1 Tbsp (15 mL) finely chopped shelled pistachios
    Sea salt (optional)

    Dry roast cashews and 2 Tbsp (30 mL) shelled pistachios in small frying pan over medium heat until lightly toasted and aromatic. Shake pan over heat several times to prevent them from burning. Remove and place them in small dish.

    Combine grated carrots and milk in medium-sized saucepan. Stir together and cook covered over medium heat for 5 to 7 minutes or until carrots are tender. Remove lid and continue to cook over medium-low heat, stirring frequently until milk has almost evaporated. Stir in coconut crystals or sugar, cardamom, and raisins, and continue to cook until sugar is dissolved and mixture is as dry as you like. Fold in toasted cashews and pistachios. (If using barberries instead of raisins, fold in with toasted nuts.) Add a pinch of salt if you wish.

    Serve a small 1/4 cup (60 mL) scoop in a dessert dish with a dusting of finely chopped pistachios. Serve hot or warm, or refrigerate and serve cold.

    * Raw coconut crystals are available in health food and organic food stores. They’re a low glycemic sugar alternative and have a delicious full sweetness without all the calories of regular sugar.

    ** Barberries are available in most Iranian grocery stores.

    Serves 6.

    Each serving contains: 209 calories; 2 g protein; 11 g total fat (8 g sat. fat, 0 g trans fat); 28 g total carbohydrates (21 g sugars, 2 g fibre); 43 mg sodium

    source: "Persian Cuisine", alive #377, March 2014


    Carrot and Pistachio Halwa




    SEE MORE »
    Poached Sablefish and Bok Choy with Lemongrass, Ginger, and Chili
    Mussels with Tomato, Saffron, and Fennel

    Mussels with Tomato, Saffron, and Fennel

    B12-rich mussels are a very good and economical source of protein and iron. Steamed mussels are a classic way to enjoy seafood—and so is this rich, aromatic broth of tomato, fennel, and saffron. Be sure to allow saffron to fully infuse to get the full flavour benefit, and finish off the dish with the fragrant fennel fronds. Sustainability status Farmed mussels are considered highly sustainable due to their low impacts on the environment. They are easy to harvest, require no fertilizer or fresh water, and don’t need to be fed externally, as they get all their nutritional requirements from their marine environment. Mussel prep Selection: Look for mussels with shiny, tightly closed shells that smell of the sea. If shells are slightly open, give them a tap. Live mussels will close immediately. Storage: Keep mussels in the fridge in a shallow pan laid on top of ice. Keep them out of water and cover with a damp cloth. Ideally, consume on the day you buy them, but within two days. They need to breathe, so never keep them in a sealed plastic bag. Cleanup: In addition to being sustainable, farmed mussels tend to require less cleaning than wild mussels. Most of the fibrous “beards” that mussels use to grip solid surfaces will have been removed before sale. But if a few remain, they’re easily dispatched: grasp the beard with your thumb and forefinger and pull it toward the hinge of the mussel and give it a tug. Afterward, give mussels a quick rinse and scrub away any areas of mud or seaweed, which, with farmed mussels, will require minimal work.