My take on a favorite Indian dessert.
2 tablespoon coconut seed oil
20 oz grated carrots
1 1 fl oz of Coconut creamer
1 cup chopped pistachios
1 cup almond meal
6-8 pods of crushed cardamom
Saute the carrots in oil, add the creamer and cook till the carrots are soft. Add the remaining ingredients. Add maple syrup if needed. Serve hot or cold.
This version is a quick and easy one, and a crowd pleaser. I do not add any sweetener since the coconut milk and carrot have enough sweetness. The almond meal gives it the richness of a typical halwa.