Carrot Halwa Parfait Cups

Dessert tastes even sweeter when it is made from sustainable ingredients!

Ayurveda is the science of authentic sustainability at an individual, societal, universal and cosmic level. At the center of this science are the concepts Dharana and Dharma, both Sanskrit words denoting a sustainable complex of life and living - the first within the ourselves and the second within society and the world.

In order to live a dharanic and dharmic lifestyle, we should be should be helping to preserve a healthy environment and support nature in all possible aspects. A simple way that we can help preserve a healthy environment through our actions is to seek out sustainable businesses such as Local Roots NYC who support local farmers and promote zero waste practices by using minimal packaging.

You can also help support nature by reducing your waste and using all parts of the ingredients you cook with! By taking the leftover almond pulp from my almond milk and turning it into an almond meal, I was able to transform something that most people throw away into the perfect base for my carrot halwa parfait cups!

Halwa or Halva is a dessert that is made in the Middle East, Central Asia, India, North Africa and Malta. It’s both light and indulgent as well as having sweet and savory flavors with a similar profile to carrot cake.

In regards to nutrition, Ayurveda goes beyond “you are what you eat” to “you are what, when, how and why you eat.” Our tissues need to be treated and nourished in a way that guarantees sustainability in order for us to stay healthy and age happily. True nourishment comes from making mindful choices and honoring the origins of your ingredients.

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Ingredients:

  • 2 teaspoons ghee

  • 3 tablespoons chopped or halved raw cashews

  • 2 tablespoons raisins

  • 2 tablespoons chopped pistachios

  • 2 1/2 cups or more grated or shredded carrots

  • 1/4 cup almond meal or coarsely ground almonds

  • 1 1/4 cup almond milk

  • 1/4 cup ground raw sugar

  • 1 tablespoon vegan butter or safflower oil

  • Generous pinch of salt

  • 1/4 teaspoon cardamom powder or saffron strands

Preparation:

  1. Heat oil in a large skillet over medium heat. Add the cashews and cook until lightly golden, 2 minutes. Add raisins and pistachios and cook until the raisins puff up, 1 to 2 minutes.

  2. Add the grated carrots to the skillet and cook for 5 minutes, stirring occasionally. Add almond meal and almond milk and mix well. Reduce heat to low-medium. Cook for 15 minutes.

  3. Add sugar, vegan butter, salt, and cardamom. Mix in. Cook for another 20 to 30 minutes or until all the almond milk has almost been absorbed. Depends on the moisture in the carrots and the stove. Stir occasionally.

  4. Taste and adjust sweet. Continue to cook for another few minutes or until roasted to desired consistency and color. Serve chilled and topped with cashew yogurt and chopped pistachios.

Stephanie Wright