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Mango and Beet Halwa bites with Candied Beet Coconut Rice thins. vegan glutenfree option
5 from 3 votes

Mango and Beet Halwa bites with Candied Beet Coconut Rice thins. vegan glutenfree option

Halwa balls are a traditional Indian dessert that are vegan and gluten free. Time to treat yourself to these delicious bites!

Prep Time
10 mins
Cook Time
55 mins
Total Time
1 hr 5 mins
Servings: 4 servings
Calories: 209 kcal
Course: Dessert
Cuisine: Indian, Vegan

Ingredients

Candied Beet:
  • 1/2 cup water
  • 1/4 cup beet finely cubed
  • 3 Tablespoons raw sugar
  • 1 teaspoon ginger grated
Candied Beet Thins: GF
  • 1/4 cup coconut flakes
  • 1 cup rice cereal crisp
  • 1 teaspoon flaxseed meal
  • 1/4 teaspoon baking powder
  • 2 Tablespoons water
  • 2 Tablespoons raw sugar ground
  • 2 Tablespoons beet candied, 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 Mango medium, ripe
  • 1/4 cup water
  • 2 -3 Tablespoons raw sugar more if the mango is not ripe enough
Beet Halwa:
  • beet 2 tablespoons candied beet, 1 teaspoon beet syrup

Instructions

Candied Beet:
    Cup of Yum
  1. 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.
  2. Beet Thins:
  3. In a bowl, add flaxmeal, raw sugar and warm water and mix well.
  4. Add coconut flakes to a blender and Blend a bit till some of it become buttery.
  5. Add the Rice cereal and baking powder to the same blender, and pulse it once or twice to make a coarse flour.
  6. Add to flaxmeal mixture and combine.
  7. Add 2-3 Tablespoons candied beet cubes, a teaspoon of beet syrup, mix and form 4-5 medium size thin cookies.
  8. Bake at pre-heated 350 degrees F for 15-17 minutes.
  9. Cool for a few minutes.
  10. Serve warm, layered with warm halwa, topped with candied beet and coconut flakes.(and/or beet syrup)
Halwa:
  1. Blend the chopped mango, sugar and water and keep ready.
  2. In a deep pan, add the semolina and roast on medium heat for 2-3 minutes until the color starts to change.
  3. 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.
  4. 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)
  5. Remove half of the mixture and keep aside to cool a bit.
  6. 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.
  7. Take off heat and keep aside to cool.
Serve:
  1. 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

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%)

Nutrition Facts

Serving: 4 servings

Amount Per Serving

Calories 209

% 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.