I went to our town hall to renew the train station permit and realized that my car registration had expired. The lovely lady at the town clerks office, simply told me that I must have my papers at home and that I should fax them to her. Well, after I dodge the police and brave the DMV lines tomorrow, that it. I spent the rest of the afternoon taking my daughter to the doctor, feeding them dinner, working though the moon log and other homework and at the end of the evening I am now too exhausted for even my glass of wine.
I guess, busy and exhausting as the whole parenting deal seems, it is much harder doing it alone. If you are wondering how I made time to make a full-fledged halwa in the midst of all this, I have to confess that I did not. This recipe is a vegan version of the traditional carrot or gajar halwa that I made on a whim, on valentine’s day. I was quite amazed at how well it turned out. I was just looking for the opportune time to post this recipe on my blog. I have lately been making a conscious, effort to actually do meatless meals once or twice a week. Exploring vegan recipes is a part of that effort. Several of the recipes that I have classified as vegan are just that without additional effort and then there are some such as this one, which I have created simply to challenge myself. I was quite thrilled at how well this halwa turned out, without any ghee or milk. It has almonds and coconut milk instead to compensate and add a lovely dose of richness.
Khajur Gajar Halwa – Carrot and Date Pudding with Coconut and Cardamoms
Prep Time: 15 minutes
Cook Time: 2 hours (mostly unattended)
Serves 4 to 6
6 medium sized carrots, peeled
1 can of light coconut milk (about 1 and ½ cups)
6 green cardamoms, bruised
½ cup of dates, seeded and cut into small pieces
1/3 cup powdered jaggery or raw cane sugar
½ cup of coarsely ground almonds (can be a mixture of almonds and pistachios)
Method of Preparation
1. Place the carrots in a food processor and process until finely chopped.
2. Place the coconut milk in a wide heavy bottomed pan hard anodized pan and bring to a simmer.
3. Add in the processed carrots and the cardamoms and simmer on medium low heat for 1 and ½ hours. About halfway through the process you will need to add in one cup of water. The objective is to cook the carrots until they are soft and have the consistency of a chunky puree.
4. Add in the powdered jaggery or sugar and the dates and cook until the jaggery or sugar is completely melted and absorbed for about 5 minutes.
5. Stir in the powdered almonds and serve warm.