Carrots are a versatile vegetable where every part is usable—from the root to the leafy top. Yet, it’s the vibrant taproot that steals the show, leaving behind skins, ends, and pulp. Rather than tossing these scraps, consider the zero-waste approach. You can create a simple vegetable broth, or take it a step further and craft a delightful twist on a traditional Indian dessert: carrot halwa.
By chilling the halwa, which serves as a pudding base, and blending it with milk, you can achieve an ice-cream-like dessert that’s rich in flavor. To delve deeper into this innovative idea, Food Republic spoke with Priya Lakshminarayan, a vegan cookbook author and recipe developer at Cookilicious.
Cooking down carrot scraps releases their hidden flavors. According to Lakshminarayan, this slow cooking process not only highlights their earthy essence but also intensifies their natural sweetness while softening any sharp vegetal notes. Using ghee (clarified butter) during cooking is a game-changer for flavor. This step transforms the base into something decadent, where natural sugars caramelize and the earthiness shifts to a warm, sweet delight.
In Lakshminarayan’s recipe, while grating fresh carrots is the norm, some scraps like skins or pulp need a different approach. Roughly chopping or pulsing them in a food processor before cooking will help them break down smoothly into the base.
How to elevate your carrot halwa
Different carrot scraps can enhance the halwa’s flavor profile. “I prefer using fresh, tender organic red carrots,” Lakshminarayan mentioned. “Black carrots are another excellent choice.” These unique carrots are renowned for their deep purple hue and provide a spicier taste compared to their sweeter orange counterparts. Moreover, they’re packed with antioxidants, blending indulgence with nutrition in your dessert.
Halwa typically features a variety of Indian spices, which meld beautifully with the warm ghee, creating a fragrant foundation. Since carrot halwa ice cream is a fusion dessert, feel free to explore a wide array of spice combinations. A pumpkin spice blend would work wonderfully, bringing those cozy autumnal flavors that perfectly complement the warm nature of the dish.
Texture is key, so don’t be shy about adding toppings. “To achieve contrast and crunch, I love using toasted nuts like pistachios, almonds, or cashews. Coconut flakes, golden raisins, or candied nuts also work remarkably well. For added richness, consider a drizzle of condensed milk or a swirl of caramel. Rose water or orange zest can elevate the overall flavor,” Lakshminarayan suggested.
If you enjoy classic warm carrot halwa but prefer it hot, you can easily upgrade it by adding a scoop of vanilla ice cream on top. Alternatively, your carrot scraps can shine in Western desserts, too, like an Ina Garten-inspired carrot cake or muffins made from leftover pulp.
