Hetal's Gajar Ka Halwa (Carrot Pudding) Granola

Photo by:

Sana Javeri Kadri

Gajar ka halva is the dessert I immediately associate with fall, and with Diwali- it's cozy, festive and rich all at once. So when Hetal of Milk and Cardamom posted about this granola recipe - I was quickly obsessed. It's now the only granola I want to eat when it's cold out.

Ingredients

Prep time: 10 minutes

Cook time: 40 minutes

2 cups rolled oats
1 cup grated carrot (about 3-4 carrots)
1 tbsp Madhur Jaggery
1/4 cup raw cashews, coarsely chopped
1/4 cup raw almonds, coarsely chopped
1/2 cup raw pistachios, coarsely chopped (half for topping)
1 tsp ground Baraka Green Cardamom (seeds from about 12 pods, ground)
1/4 tsp ground Peni Miris Cinnamon
1/4 tsp ground Basiya Ginger
1/4 tsp salt
8 tbsp maple syrup
4 tbsp ghee
1/2 tsp vanilla extract
1/2 cup unsweetened shredded coconut
1/4 cup chopped dates
1 lemon, zested (use the juice for something else!)
1/2 tsp flakey salt (we love Jacobsen!)

Methods

Pre-heat an oven to 275°F. Line a baking sheet with parchment paper.
Crack open ~12 pods of cardamom (using the side of a knife helps) to collect the black seeds within, then grind into a powder with a mortar and pestle, back of a spoon or a spice grinder.
Add rolled oats, grated carrot, spices and nuts to a large bowl. Mix well and set aside.
In a small saucepan, add maple syrup, ghee, vanilla and jaggery. Melt together and boil for 30 seconds. Pour over the granola mixture and mix with clean hands or a spatula until well coated.
Evenly spread the granola onto the parchment-lined baking sheet. Bake for 25 minutes, or until dry and golden all over (this took about 45 minutes for us!).
Remove the granola from the oven and turn the oven up to 350°F. Stir the granola with a spoon and spread into an even layer. Top with dates, pistachios, shredded coconut, lemon zest and flakey salt and bake for an additional 10 minutes.
Cool completely and store in an airtight container. Enjoy with milk, yogurt or on its own as a snack!