Roasted Saffron Carrot Halwa

Preheat the oven to 200°C (180°C fan / 400°F). Spread the grated carrots in a single layer across a large baking tray — use two trays if needed; crowding the carrots will steam them rather than roast them. Drizzle with 2 tablespoons of the coconut oil and toss to coat. Roast for 20–25 minutes, turning once halfway through, until the carrots are tender, fragrant, and beginning to caramelise at the edges. Roasting rather than simply sweating the carrots in a pan is the key step that sets this halwa apart — it drives off excess moisture, concentrates the natural sweetness, and develops a deeper, nuttier flavour that you cannot achieve by cooking them in liquid alone. The carrots should smell sweet and toasty when they come out of the oven.

Transfer the roasted carrots to a wide, heavy-based saucepan or deep frying pan. Add the remaining tablespoon of coconut oil and place over medium heat. Stir the carrots for 2 minutes, then pour in the coconut milk and coconut cream. Stir well to combine. Add the caster sugar, ground cardamom, saffron water (including the strands), and a pinch of salt. Bring to a gentle simmer, then reduce the heat to medium-low. Cook uncovered for 20–25 minutes, stirring frequently, until almost all of the liquid has been absorbed and the mixture has come together into a thick, glossy, fudgy mass that pulls away from the sides of the pan. The halwa is ready when it holds its shape briefly when you drag a spoon through it before slowly settling back. Do not rush this stage — the slow reduction is what gives the halwa its characteristic dense, jammy texture.

Remove the pan from the heat. Stir in the rosewater — add it off the heat so the delicate floral notes are not cooked away. Taste and adjust the sugar if needed. For the saffron glaze, combine the reserved saffron strands with the coconut sugar and 1 tablespoon of warm water in a small bowl and stir until the sugar dissolves into a deep golden syrup. Set aside. Transfer the halwa to a lightly oiled serving dish or press it into a lightly oiled square tin and smooth the top with the back of a spoon. Drizzle the saffron glaze over the surface in a thin, even layer — it will set to a beautiful glossy sheen as it cools and gives the halwa a jewel-bright golden top.

Leave the halwa to cool for at least 15 minutes before serving — it firms up as it rests and the flavours deepen. If you pressed it into a tin, turn it out onto a board and cut into neat squares or traditional diamond shapes. Scatter dried rose petals over the top and add a few extra saffron strands or a touch of edible gold leaf for a festive finish. Serve warm as a dessert on its own, or alongside a scoop of coconut ice cream for a more indulgent plate. The halwa keeps well covered at room temperature for up to 2 days, or refrigerated for up to 5 days — reheat gently in a pan with a splash of coconut milk to restore its soft, fudgy texture.