Carrot Halwa with Black Sticky Rice and Sweet Milk
Halwa recipe adapted from course at 18reasons
3 – 4 large carrots, grated
2 tbsp (30 g) unsalted butter, room temperature*
1 tbsp (15 g) coconut oil
1 c (~ 115 ml) whole milk*
1 tsp (5 ml) vanilla extract
1/2 c (115 g) sugar, plus 2 tsp (10 g)
1 heaping tbsp (~ 14 g) brown sugar
1/2 c (100 g) sticky rice (black or whatever you prefer or can find)
5 green cardamom pods, popped open
Dried fruit and nuts for garnish (I used golden raisins and cashews, a spoonful or so of each)
*Vegans could try using a creamy plant-based milk here like cashew milk, or coconut milk or cream if you wanted it to be heavier. You could substitute coconut oil for all the butter. Note this will change the flavor a bit (or a lot if you use coconut milk). If you use coconut milk I would omit the vanilla. In any case it would still be very nice. You might have to cook a little longer for the liquids to cook off depending on the type of milk you use.
- For the sticky rice: Cook the rice in water as usual. Once cooked, set aside and combine with 1 tsp sugar.
- For the halwa: While the rice is cooking, prepare the halwa. Grate the carrots using the large holes on a box grater. In a large pot on medium heat, add the butter and coconut oil. As they melt, add the grated carrots. Stir occasionally for about 10 minutes. Then add the sugar (all but 1 tsp) and 1/2 c of the milk. Stir for a few minutes. Using the flat side of a knife, gently crush the cardamom pods to pop them open. If you have a mortar and pestle, you can grind a few seeds. Otherwise just use the pods whole and remove when cooked. Add the cardamom and cook for a few mote minutes. You can add a spoonful of water if needed but I don’t recommend more. Taste and add any sugar as needed. Turn off the heat.
- For the sweet milk: To the remaining 1/2 c milk, add the remaining 1 tsp sugar and vanilla extract (or vanilla bean if you have it) and combine. You could also add dates or more raisins and blend this.
- When everything is ready, combine in a bowl and enjoy, served warm.