Carrot halwa breakfast porridge with agave nectar

7 Jan

Carrot halwa breakfast porridge with agave nectar

Carrot halwa is the warm, sticky, juicy and fragrant indian dessert of festivities and joyous occasions. Not a belly goes without a sinking sigh when served a delicate mound of bright orange halwa flecked with cardamon, infused with saffron and decorated with pistachio. This might just be the best thing to happen with carrots and I’m not kidding.

I’m really excited about this recipe and I knew it would work and I was affirmative about it being phenomenal. Now, although carrot halwa is the darling of indian desserts, there’s nothing new about it. It’s perfect as it is and that’s that. I’ve used agave nectar rather than sugar, so it’s not as sinful as the traditional recipe.

Monday morning. Husband in Hong Kong and toddler on my hip. It’s cold, grey and very windy. Everyone is tweeting and Facebook updating about going back to work. I stand at the fridge, knowing that I need to stoke the internal flames but also need to stop getting fatter. Conundrum. I’m hungry and always crave sugar or cheese when I’m hungry. I think about lemon drizzle cake. It doesn’t work for breakfast. Sort of. I think of saffron. I think of all the tweets about savoury breakfast concoctions. I have carrots in the fridge and they are massive and juicy. They wold make perfect carrot cake or carrot halwa. But i can not get any fatter, I should eat porridge. Bingo.

And there we have it. Let me tell you that my mum said that this was the best porridge she’s ever had. EVER. I’m really excited about this recipe, did I tell you that? Try it. Love it. I’m sure you will.

Carrot halwa breakfast porridge with agave nectar
Ingredients to serve 2

2 large carrots, grated
1 tsp margarine
Agave nectar to taste, I used about 4 tbsp.
400ml milk
1/4 tsp ground cardamon
A small pinch of saffron strands
2 tbsp of shelled pistachio nuts, coarsely ground
3/4 cup porridge oats

Method
1. Heat the margarine until it melts in a deep pan, then add the grated carrots and and cardamon then sauté them on a medium flame for about 4-5minutes.
2. When the carrots have softened, add the milk and bring the mixture to a simmer. Add the saffron with the agave nectar and allow them to infuse into the milk. Simmer for a further 4-5 minutes.
3. Add the porridge oats and then simmer for 3-4 minutes until the mixture has thickened.
4. Serve hot and steaming with a sprinkling of pistachios in top.

10 Responses to “Carrot halwa breakfast porridge with agave nectar”

  1. foodbod January 7, 2014 at 3:16 pm #

    Mmmmm…..

    • Deena Kakaya January 7, 2014 at 3:31 pm #

      It really was Elaine, I will be making it again soon 😉 x

  2. kellie@foodtoglow January 8, 2014 at 11:14 am #

    Great minds think alike! Last year I posted (which you wouldn’t have seen as we didn’t know each other then) date-sweetened carrot porridge, which I likened to carrot halva – cinnamon, nutmeg, cardamom as options. I took a vegan/no-added sugar slant using almond milk, and whizzed dates and almond butter to sweeten. So weird that we think a lot so much. The saffron is a tres luxe fillip. Your Mum will be right in her assessment – I bet it is the best 😀

    • Deena Kakaya January 8, 2014 at 12:01 pm #

      Hi Kellie! I’m so flattered that our minds are thinking on similar pattern; your porridge sounds phenomenal! My mum is a huge fan of dates so I will try and find your recipe and make it for her. I especially like your idea of using almond milk…mmm!

      Speaking of similar thinking, I thought of you whilst shopping for a salad I’m making with channa dhal, think you’ll like it 😉 xxx

  3. Joanne January 8, 2014 at 12:10 pm #

    An excuse to eat carrot halwa for breakfast? Don’t need to ask me twice! This looks amazing!!

    • Deena Kakaya January 8, 2014 at 12:10 pm #

      Ha ha, you caught my thinking exactly! Except this one is healthier…win-win xx

  4. Fuss Free Helen January 14, 2014 at 6:30 pm #

    it looks lovely and is such a pretty colour. I think I’d make it with nutmilk, I cannot abide cow milk, although I adore cheese and cream.

    • Deena Kakaya January 14, 2014 at 6:32 pm #

      Hi Helen, great to hear from you. This one tastes very much like thicker abs creamier carrot halwa; a treat for breakfast! Nut milk would be pretty tasty in this one! Xx

Trackbacks/Pingbacks

  1. World Food Recipes to Make your Mouth Water | Foodies 100 - January 15, 2014

    […] with breakfast, Deena Kakaya has added Carrot Halwa to her morning porridge. The traditional South Asian dessert has been revamped and is less sinful, […]

  2. Munch an Indian brunch… in your own home | Culinary Adventures of The Spice Scribe - June 21, 2015

    […] Deena’s dishes are not the norm. Don’t expect anything unadulterated, because this lady likes to tweak, twist and turn a classic comestible into something entirely her own; almost always incorporating Indian flavours. If a brunch with punchy flavours is on the agenda, Deena’s recipes deliver. For an eye-opening, sense-awakening spread, prepare pancakes with Courgette, butternut squash and gram flour or Apple, yogurt, lime and cardamom; Spinach, ricotta, saffron and fennel cakes; and Gajar halwa porridge. […]

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