We’ve given up sugar in our coffee over 7 years ago. It was a bit difficult in the beginning, but now we enjoy sugar free coffee (sounds hard to believe). Sometimes, when we visit friends and they ask us if we want coffee, they get surprised when we say we’d like coffee without sugar. We get this look that suggests we’re weird! Yeah, I know sugar is addictive…
The thing is we have a minimum of 4 cups of coffee a day, so why have two drugs when you can have one. But that’s not the main reason for going sugar free route. We both love sweets and desserts and both of us have sweet tooth BIG TIME!
But when it comes to sweets, our tastes are a bit different. I love cakes and puddings, where as Jose loves chocolates and Indian sweets more. Though that doesn’t stop us from enjoying all kinds of sweets and desserts.
When it comes to sweet treats, we are all for give-and-take. Say, I love Cinnamon roll, but Jose is not to keen and Jose loves Krispy Kreme Donuts, but I’m not gaga over it. Every now and then, we don’t mind having what the other person wants, you know… just to give the other person company.
After all, food tastes the best when you share it with someone, right?
Which brings me to this recipe.
I love Gajar Halwa (considering am not a big fan of Indian sweets) and Jose likes Gajar Halwa (considering he loves Indian sweets in general). For the past month or so, I’ve been seeing red carrots in the shops. I was so tempted to buy it for making halwa. Usually, I follow this recipe for Gajar Halwa and the thought of all the sugar was holding me back a little.
That’s when I came across this recipe and the fact that it doesn’t use any processed sugar was all the push I wanted to try this. Also, recently I’m being asked to share diabetic friendly recipes here.
This is a very simple and easy recipe with readily available ingredients. It’s a comparatively healthy recipe without compromising on the taste. The thing is it has all the ingredients that I like. Carrots (am a big fan of that vegetable and I try to sneak it in wherever possible), dates, coconut milk. Sounds like a winning combo, right?
It’s good for kids too. Maybe if you want, you can drizzle some condensed milk while serving, you know if you are feeling uncomfortable about it being sooo healthy ;)
Here is the recipe…
Heat oil or ghee in a wide and deep pan. Add grated carrots and cook for 10 mins on low-medium flame. Make sure to stir in between…
Add chopped cashew nuts / pistachios and crushed cardamom, mix well. Cook for 2 more minutes and remove from fire…
- 3 med-large Carrots (refer notes)
- 10-12 Dates (seeded and chopped )
- 1.5 cups Medium or Thick Coconut milk (you can use regular milk too )
- 3 Cardamom (crushed)
- 10-12 Cashew nuts / Pistachios (sliced)
- 2 tbsp Oil / ghee
- Heat oil or ghee in a wide and deep pan. Add grated carrots and cook for 10 mins on low-medium flame. Make sure to stir in between.
- Add chopped dates and coconut milk. Mix well. Continue to cook, till coconut milk is almost dried. Add chopped cashew nuts / pistachios and crushed cardamom, mix well. Cook for 2 more minutes and remove from fire.
In the original recipe, raisins are also used. Also, raisins and cashew nuts are fried before adding carrots and kept aside.
I used pistachios and I didnt fry them. I added it in the end along with cardamom.
I used ghee for this recipe.
You can add more or less dates to suit your preferred sweetness.