Growing Up From Sticky Sweet Situations
This recipe is inspired by one of my favorite Indian desserts, Carrot Burfi (Carrot Fudge), and the process of shedding old patterns and toxic connections that may offer a specific comfort yet no longer serve you. This is a recipe that is proudly inauthentic to the tradition of how it’s made (cue dairy, refined sugar), because it’s authentic to the lifestyle that makes me feel best. I think this mindset is one of the ways we can bring our cultures forward and keep them alive in modern times. NGL, I will still dabble in this dessert when I’m at my local Indian shop, but for the most part I’ll take two orders of my cleaned up version at home. Enjoy!
Carrot Burfi (Carrot Fudge) Pudding
Ingredients:
2 cups chopped steamed carrots
1/2 Cup Coconut Milk (Cashew Milk works as well - thick and creamy is ideal)
Pinch of salt
Tsp Cardamom (or more to taste)
1/4 Maple Syrup (or more to taste) ***honey, date syrup, or other liquid sweetener may also work
Steps:
Make coconut condensed milk by heat coconut milk, maple syrup, and cardamom for 5-10 minutes. Bring to a boil then reduce to simmer till slightly thickened. Remove from heat and let cool.
Puree your coconut condensed milk and all other ingredients in a blender till just smooth.
Pour into two cups or dishes to serve and top with pistachios and cashews to enjoy.