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A few months ago when we were doing whole30 I started reading up on a lot of different health foods. As it turns out gelatin has a really devoted following both for its health benefits and for the variety of things it can do from a culinary standpoint. I ordered some Great Lakes Unflavored Beef Gelatin, which has a reputation for being the best (mostly because it’s grassfed). I was so excited to experiment with my new gelatin but then I got caught up with other things and didn’t end up using it until yesterday. There are a lot of really cool recipes for gelatin gummy candies on pinterest. These are some of my favourites:

Sour Watermelon Gummies 

Sweet n’Sour Hibiscus Ginger Gummies

Green Juice Detox Gummies

I really liked the idea of a veggie gummy and started thinking of recipe combinations. I had some carrots and a juicer so I knew I could make a carrot juice that would take the gelatin quite well. My first thought was carrot ginger but that seemed…not very exciting.

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I also had some raw honey from Romania given to us by my in-laws. I started to think of ways I could combine carrot with honey. I remembered a sweet South Asian dessert made with carrot. Gajar Halwa is a North Indian carrot pudding usually made from a sticky sweet combination of grated carrot, sugar, milk, and cardamom. That seemed like a perfect combination, minus the dairy and sugar. I made them from carrot juice, gelatin, raw honey, and cardamom.

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Despite being cold and gelled, the resulting gummies have a beautiful aroma and remind me a lot of actual gajar halwa. The best part is that they’re really healthy. The heating process is gentle so the carrot and honey preserve a lot of their beneficial properties, like antioxidants and enzymes.You’ll feel better for having eaten these natural candies – and isn’t that what food should always do?

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Also, they’re really easy to make. All you need is some gelatin, a silicone mould, and about 15 minutes. This recipe made a bit more than 36 gummies so I used the rest to make this sort of avant-garde egg-yolk looking giant gajar halwa gummy. If you wanted to you could also mould them in actual ramekins and serve them as dessert.P1120202

 

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Ingredients

1 cup carrot juice
1/4 cup raw honey
3 TBSP gelatin
1/4 tsp cardamom (preferably not decorticated because for some reason it’s just more fragrant)
pinch of salt

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Method

Gently heat the carrot juice on low-medium heat for about 3-5 minutes (until you can tell it’s warm-hot but before it’s even close to boiling)
Once the carrot juice is heated, bloom the gelatin by sprinkling it in an even layer over the surface of the juice.
Wait one minute and then whisk it in. Continue whisking on gentle heat until the gelatin has dissolved.
Remove from heat and mix in the honey, cardamom, and pinch of salt.
Pour into silicone mold and refrigerate at least one hour.
When you’re ready to eat, gently pop the gummies out. Keep refrigerated.

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PS: If you’re always wondering what you can do with leftover juicer pulp like I am, try making these curried carrot & quinoa cakes.

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They’re perfectly crisp and taste amazing. I would juice just to have pulp to make them.

 

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Author

My name is Cristina. I was born in Constanta, Romania and moved to Toronto with my parents aged five. Growing up I spent every summer at my grandparents homestead in rural Romania, which instilled in me a deep and consuming love for traditional culture. Back in Toronto I made friends from every part of the world, which sparked a longstanding love affair with the complex identities and traditions behind the cultures I encounter. For the last three years I've been getting to know American culture living in Royal Oak, Michigan with my Romanian-Canadian husband Bogdan and our American rescue dog Oliver. Culture and identity has been a defining part of my life and I love sharing my explorations in food and culture here. I also write about managing my multiethnic foodie kitchen, sourcing good ingredients, and travel. If you want to connect the best place to find me is Instagram (I'm always online :P)

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