|Halwa made using sugar...not so friendly.|
I was seriously considering not posting this recipe because the Gajar halwa is something that is high on calories and my mom thinks that I eat what I post here and apart from that I don’t cook. I decided to bite the bullet and post it because this recipe can be a low calorie dessert, easy to make…provided you have a food processor and I didn’t have any other post to blog.
The halwa was made in two batches. One with using sugar and the other with sucrose. Also, I used 1 % low fat milk and deleted mawa/ khoya from the recipe.
This was the first time I used sucrose for making an Indian dessert and it tasted pretty decent. I couldn’t tell the difference. And I enjoyed my carrot halwa without much of guilt.
|Halwa made using sucrose|
Note: Many of you might confuse sucrose with aspartame (artificial sweetener) but both have different components. Unlike aspartame, Sucrose is a natural sugar that is found in vegetables and fruits. Having said this, I wouldn’t recommend using any kind of sweeteners for diabetics on a regular basis.
Just eat healthy, exercise on a regular basis and have cheat days for yourself…it will take you a long way.
Carrots 10 -11 medium
Pure ghee 2 tablespoons
Milk 2 cups
Green cardamom powder ½ teaspoon
Sugar 3 tablespoons/ Sucrose 5 teaspoons
Roasted cashew nuts
Grate carrots using a food processor or a hand grater.
Heat pure ghee in a thick-bottomed pan; add grated carrots and sauté for five minutes.
Add milk, green cardamom powder and sugar/sucrose. Cook on low heat until the milk evaporates and the carrots are soft and gooey.
Garnish it with cashew nuts and raisins. Serve hot or at room temperature.
Note: If you are using sucrose instead of sugar, then add 5 teaspoons of sucrose.