CARROT HALWA (SERVES 6)
To the uninitiated, the texture of this utterly beautiful sweet-meat could be described as a curiously, decadent combination of marshmallow, soft fudge and a deliciously squidgy brownie rolled into one. Divine for Deepavali, the ‘Festival of Light’ – a Hindu festival celebrated in October – they’re a real treat. I love to eat Halwa whenever I can! They remind me of Dad’s return home from trips away, opening up garishly coloured cardboard boxes and diving into the sticky, sweet delights wrapped within. This version is really easy to make and goes well with chai or coffee, family and friends!
WHAT YOU NEED
Ingredients
3 to 4 large sweet red peppers, roasted, deseeded
3 cloves garlic, crushed
4 thick slices of bread, stale or very lightly toasted
150ml, 5floz extra-virgin olive oil
2½ teaspoons Green Saffron fresh cumin, coarse ground
½ a fresh red chilli, deseeded
3 teaspoons pomegranate molasses
Juice of 1 fresh lime
2 teaspoons salt and 1 teaspoon black pepper, freshly ground
Small handful walnuts
HOW TO MAKE IT
- Place everything in the food processor, APART FROM the walnuts and blitz to a coarse texture
- check the seasoning. [This salad resembles a dip; it mustn’t be wet or sloppy so you might need to rectify as required with extra bread or olive oil, then check seasoning again]
- add the walnuts and pulse briefly so they’re only just crushed
- leave for a couple of hours before serving.
JOIN THE FAMILY AND FOLLOW THE JOURNEY
