Mango and Beet Halwa bites with Candied Beet Coconut Rice thins. vegan glutenfree option
User Reviews
5.0
3 reviews
Excellent
Mango and Beet Halwa bites with Candied Beet Coconut Rice thins. vegan glutenfree option
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Halwa balls are a traditional Indian dessert that are vegan and gluten free. Time to treat yourself to these delicious bites!
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Ingredients
Candied Beet:
- 1/2 cup water
- 1/4 cup finely cubed beet
- 3 Tablespoons raw sugar
- 1 teaspoon grated ginger
Candied Beet Thins: GF
- 1/4 cup coconut flakes
- 1 cup crisp rice cereal
- 1 teaspoon flaxmeal
- 1/4 teaspoon baking powder
- 2 Tablespoons water
- 2 Tablespoons ground raw sugar
- 2 Tablespoons candied beet and some beet syrup
Halwa:
Mango Halwa:
- 1/4 cup coconut flakes
- 1/4 cup rice cereal - ground coarsely with a pulse in the blender
- 1/4 cup semolina to make glutenfree, substitute with cream of rice or make pink Beet coconut balls with added rice cereal
- 1/2 ripe mango medium
- 1/4 cup water
- 2 -3 Tablespoons raw sugar more if the mango is not ripe enough
Beet Halwa:
- Add 2 Tablespoons Candied beet and 1 teaspoon beet syrup
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Instructions
Candied Beet:
- In a pan, add the chopped beet, ginger, water and sugar. Mix well and cook on low-medium heat until the syrup thickens to like maple syrup consistency. 35+ minutes. I had a little more than a Tablespoon syrup reserve.
- Beet Thins:
- In a bowl, add flaxmeal, raw sugar and warm water and mix well.
- Add coconut flakes to a blender and Blend a bit till some of it become buttery.
- Add the Rice cereal and baking powder to the same blender, and pulse it once or twice to make a coarse flour.
- Add to flaxmeal mixture and combine.
- Add 2-3 Tablespoons candied beet cubes, a teaspoon of beet syrup, mix and form 4-5 medium size thin cookies.
- Bake at pre-heated 350 degrees F for 15-17 minutes.
- Cool for a few minutes.
- Serve warm, layered with warm halwa, topped with candied beet and coconut flakes.(and/or beet syrup)
Halwa:
- Blend the chopped mango, sugar and water and keep ready.
- In a deep pan, add the semolina and roast on medium heat for 2-3 minutes until the color starts to change.
- Add the coconut flakes and coarsely ground rice cereal and roast or another minute or 2 until the coconut smells toasty and leaves a little oil.
- Add the blended mango mixture and cook on low heat until the dry ingredients absorb the puree and make a thick halwa consistency.(3-4 minutes, stir every few seconds)
- Remove half of the mixture and keep aside to cool a bit.
- To the other half, add a Tablespoon of candied beet cubes and a teaspoon of beet syrup(if you have some left), mix for a few seconds.
- Take off heat and keep aside to cool.
Serve:
- Make balls or other shapes with the halwa mixture and place on coconut rice candied beet thins. Top with candied beet cubes(how pretty are those), coconut shreds (and beet syrup-optional). Serve warm.
Notes
- Nutritional values based on one serving of mango halwa with thin
Nutrition Information
Show Details
Calories
209kcal
(10%)
Carbohydrates
34g
(11%)
Protein
2g
(4%)
Fat
7g
(11%)
Saturated Fat
6g
(30%)
Sodium
14mg
(1%)
Potassium
164mg
(5%)
Fiber
2g
(8%)
Sugar
19g
(38%)
Vitamin A
225IU
(5%)
Vitamin C
7.9mg
(9%)
Calcium
11mg
(1%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 209 kcal
% Daily Value*
| Calories | 209kcal | 10% |
| Carbohydrates | 34g | 11% |
| Protein | 2g | 4% |
| Fat | 7g | 11% |
| Saturated Fat | 6g | 30% |
| Sodium | 14mg | 1% |
| Potassium | 164mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 19g | 38% |
| Vitamin A | 225IU | 5% |
| Vitamin C | 7.9mg | 9% |
| Calcium | 11mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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