Gajar Halwa
Traditionally made using a lot of milk and nuts, this recipe has been modified by reducing the milk and nut quantities to keep it low in potassium and phosphate.
Chef
Ingredients
500g carrots, grated
100ml full cream milk
60ml double cream
100g sugar
1½ tablespoons ghee
1½ teaspoons cardamom powder
10 almonds, chopped
10 cashew nuts, chopped
Method
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Step 1
Heat the ghee in a pan and roast the nuts in the ghee for a minute. Set aside.
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Step 2
In the same ghee, add the grated carrots and sauté until the carrots become soft.
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Step 3
Add the milk, cream and sugar and keep stirring the mixture for a couple of minutes. Cover and let the carrots cook. Take the lid off and stir until all the moisture has evaporated
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Step 4
The mixture should be thick, but not too dry. Sprinkle with cardamom and mix in the roasted nuts. Can be served hot or cold.
Food facts
The sugar and milk are the main sources of carbohydrate in this recipe. Values have been provided if you have been trained in insulin adjustment.
Despite the use of some high potassium ingredients, such as milk and carrots, this recipe is low in potassium, when following the quantities and serving sizes given, so is suitable if you have been advised to reduce the amount of potassium in your diet. This recipe is also low in phosphate, however it does contain some phosphate, mainly provided by the nuts and milk, so if you have been prescribed a phosphate binder, take as directed.
This recipe is low in protein, and is suitable if you have been advised to eat less protein.
Consider reducing ghee to 2 teaspoons and using semi-skimmed milk for a healthier option.
Once cooked and cooled, it can be stored in an airtight container in the fridge for three days and can be reheated.