These pops are officially my new favorite thing. If you have never tried carrot halwa, it is a rich, carrot pudding with origins in India. It has dozens of variations but a common denominator is shredded carrots cooked until soft with milk and spices, and usually topped with nuts that have been cooked in ghee. I love the stuff. Carrots are just coming in at the farmers’ market, so that, combined with the brutal heat, inspired this cooler, dairy-free version.
I did not add any nuts to these but I think I will try adding chopped pistachios to a future batch. Because I had them on hand, I used whole cardamom seeds and coarsely crushed them, which left some slightly larger pieces of spices. You could also substitute ground cardamom. These are seriously delicious, and you could play with the base by adding cashews, chopped raisins, ginger, etc. Note that I shredded four medium carrots for this, which was about 2 1/2 cups shredded, but adding a little more or less carrot should not negatively influence the final product.
- 2½ to 3 cups grated, fresh carrot
- 1 can full-fat coconut milk (13-15 ounces)
- 1 cup water
- 1 teaspoon cardamom seed, crushed
- ⅓ cup honey
- 2 teaspoons pure vanilla extract
- ¼ teaspoon salt
- Stir together all of the ingredients in a medium saucepan. Bring to a low boil and simmer, stirring occasionally, for 20-30 minutes, or until the carrots are very tender. The liquid will also reduce and thicken somewhat as it cooks, which you want. Let the mixture cool completely.
- Fill your ice pop molds with the carrot mixture, leaving a little room at the top of each mold for expansion. With 2 /12 cups of carrots this made 8, 3-ounce pops. Freeze overnight, or until frozen through.
You should really try this, especially if you have fresh, young carrots. They are amazing.
Thanks for reading,