Orange-Scented Carrot Halwa Fudge

Posted by: EatFree

>> Desserts and Sweet Treats, Gluten-Free, Vegetarian



  • 1 tablespoon coconut oil, divided
  • ¼ cup raw cashews, split
  • ¼ cup dried cherries, chopped roughly
  • ¼ cup dessicated coconut
  • 5 cardamom pods, lightly crushed
  • 1 pound baby carrots, shredded
  • Pinch salt
  • ¼ cup turbinado sugar
  • ½ orange
  • 1 cup organic heavy cream
  • 1 tablespoon muscabado sugar
  • 1/3 cup plus one tablespoon non-fat unsweetened milk powder
  • ½ teaspoon rose water


  1. Heat one half tablespoon oil.  Fry cashews  first until lightly brown.  Then add cherries and coconut and fry until coconut is toasted.  Set aside.
  2. Heat remaining oil.  Add cardamom and sauté for about 30 seconds.  Add carrots and sauté until carrots get one shade darker.  Stir in salt, sugar, and 1/4 cup of water.   Turn heat to low, cover, and cook for 15 minutes.
  3. Whisk together heavy cream, muscabado sugar, milk powder, and zest of half an orange in measuring cup.  Pour into carrot mixture.  Stir continuously until mixture gets dry and paste-like.  This may take up to 25 to 30 minutes.
  4. Stir in rose water, reserved cashews, cherries, and coconut at end of cooking time.   Pour mixture onto greased tray.  Spread so fudge is about one half inch high.  Cool to room temperature and then refrigerate for about 2 hours or until completely set.  Cut into squares and enjoy!
This entry was posted on Tuesday, April 2nd, 2013 at 5:11 pm and is filed under Desserts and Sweet Treats, Gluten-Free, Vegetarian. You can follow any responses to this entry through the RSS 2.0 feed. You can skip to the end and leave a response. Pinging is currently not allowed.

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