DADA EATS
Indian desserts truly live in a world of their own. Desserts double as little pieces of art, adorned with super-fine filigree made with silver or gold foil. My favorite Indian dessert is gajar ka halwa, or carrot halwa. Halwa, in the Indian context, is made by simmering vegetables, fruit or different flours with ghee, sugar and milk. I decided to make a vegan version of carrot halwa, marry it with a carrot cake (check out that creamy cashew frosting!) and stick it in the freezer for a no-bake, delicious treat that will put those carrots in your fridge to very good use. I hope you enjoy this little piece of home from me to you! A little technique tip for you: soak your cashews by soaking overnight or "flash-soak" by soaking in boiled water for 1 hour. This allows the cashews to soften and become blend-able, perfect for this ice cream-like frosting. Watch me no-bake this recipe on the TODAY Show!