Ayurvedic carrot halva with Gula Java (palm sugar) from Lies Ameeuw can be prepared in 20 minutes. You make this dish with Coconut blossom sugar from Amanprana. This recipe from the Indonesian kitchen is delicious as Desserts, Side dish, Lunch & Stamppot. It also fits perfectly in a Vegetarian, Gluten free, Vegan, Ayurveda & Lactose-free diet.
Ingredients for ayurvedic carrot halva with gula java (palm sugar)
- 500 g carrots
- 500 ml rice milk
- 40 g raisins
- 1 sm box saffron powder
- ½ tsp cardamom powder
- 50 g flaked almonds
- 125 g Gula Java coconut blossom sugar (palm sugar), Amanprana
- 2 tbsp arrowroot (optional)
Preparation of ayurvedic carrot halva with gula java (palm sugar)Scrape and grate the carrots. Boil the carrots in the milk with the raisins, saffron and cardamom powder until cooked.Add the Gula Java (palm sugar) and the flaked almonds but keep a few flaked almonds to one side for the garnish.Simmer until the sugar has dissolved.If you think the mixture is too thin, you may thicken it with arrowroot. Dissolve the arrowroot in 3 tbsp water and bring to the boil in a different pan. Add this mixture to the pan containing the other ingredients. Garnish with a few flaked almonds.Recipe from the Ayurveda cookbook by Lies Ameeuw
Lies Ameeuw is an Ayurvedic therapist with a deep knowledge of Ayurvedic and Indian herbs and spices. Her interest in the relationship between the body and spirit sparked her interest in our diet. In 1999 she founded an Ayurveda school. The upshot is that she now knows everything there is to know about Ayurvedic cuisine. Nutrition plays an important role in Ayurveda, and it is interwoven with the use of herbs. There are six tastes in Ayurveda - sweet, sour, salt, pungent, bitter and astringent.