Ganja Ka Halwa
This cannabis infused take on the classic Indian dessert, Gajar ka Halwa, is a healthy sweet pudding made from an uncommon ingredient: carrots!
4 - 4½ cups of grated carrots
4 cups cannamilk
4 tbsp cannaghee
10 - 12 tbsp of organic unrefined cane sugar or 7-8 tablespoons of raw honey, depending on your sweet preference
20 - 25 whole cashew nuts
5 to 6 green cardamom seeds finely powdered or about ⅓ tsp cardamom powder
A pinch of saffron
A handful of toasted hemp seeds
Note: Be sure to eat responsibly as the combination of cannamilk and cannaghee can result in a very potent dish!
Featured image Ayesha Raheel
4 cups cannamilk
4 tbsp cannaghee
10 - 12 tbsp of organic unrefined cane sugar or 7-8 tablespoons of raw honey, depending on your sweet preference
20 - 25 whole cashew nuts
5 to 6 green cardamom seeds finely powdered or about ⅓ tsp cardamom powder
A pinch of saffron
A handful of toasted hemp seeds
- In a thick-bottomed deep dish pan, combine grated carrots and cannamilk.
- Bring to a boil over a medium flame, then reduce heat and let simmer.
- Keep stirring while the mixture simmers to prevent burning.
- After 5-7 minutes of cooking, the mixture will start to evaporate.
- When the mixture has reduced to 75% its original size, add in the cannaghee for an extra effect and that sweet, sweet Indian goodness, while stirring continuously.
- Add the sugar/honey and powdered cardamom.
- Let simmer while stirring occasionally.
- When the mixture has a pudding-like consistency, add the cashews, saffron and hemp seeds.
- Continue to stir and simmer until the whole mixture becomes dry. The milk should evaporate completely into fine milk solids.
- Cut and shape into 1 ½ - 3 inch squares, depending on how strong you want it.
- Serve your Halwa hot with a scoop of ice cream (preferably vanilla) or you can even serve it cold.
Note: Be sure to eat responsibly as the combination of cannamilk and cannaghee can result in a very potent dish!
Featured image Ayesha Raheel
August 26, 2014 — Last Updated
Written by HERB
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August 26, 2014 — Last Updated
Written by HERB
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