Vegan Carrot Halwa Gajar Halwa Recipe
User Reviews
4.9
Vegan Carrot Halwa Gajar Halwa Recipe
Description
Vegan Carrot Halwa Gajar Halwa Recipe transforms grated carrots into a tender, fragrant dessert by slowly cooking them with almond meal and almond milk. Toasted cashews, puffed raisins, and chopped pistachios introduce nutty and chewy accents that complement the soft carrots. The addition of raw sugar sweetens the dish without overpowering the natural sweetness of the carrots. Cardamom powder, a traditional spice in Indian sweets, offers a distinctive aromatic note.
The cooking method focuses on gently simmering the ingredients to fully absorb the almond milk, allowing the carrots to soften and the flavors to blend. Vegan butter or neutral oil adds richness and smoothness, while a pinch of salt enhances the overall taste. This halwa can be enjoyed warm or chilled, making it versatile for different serving preferences.
The recipe yields about four servings, and sweetness levels can be adjusted after cooking. Using neutral oil or vegan butter helps maintain the vegan integrity while providing a creamy texture. Gradual cooking and stirring prevent burning and encourage the characteristic slightly roasted appearance and flavor.
Ingredients
- 2 teaspoons safflower oil or other neutral oil
- 3 tablespoons cashews chopped or halved, raw
- 2 tablespoons raisins
- 2 tablespoons pistachio chopped
- 2 1/2 cups carrot or more, grated or shredded
- 1/4 cup almond meal or coarsely ground almonds
- 1 1/4 cup almond milk
- 1/4 cup raw sugar ground
- 1 tablespoon vegan butter or safflower oil
- salt generous pinch
- 1/4 teaspoon cardamom powder or saffron strands
Instructions
- Heat oil in a large skillet over medium heat. Add the cashews and cook until lightly golden, 2 minutes. Add raisins and pistachios and cook until the raisins puff up, 1 to 2 minutes.
- Add the grated carrots to the skillet and cook for 5 minutes, stirring occasionally. Add almond meal and almond milk and mix well. Reduce heat to low-medium. Cook for 15 minutes.
- Add sugar, vegan butter, salt, and cardamom. Mix in. Cook for another 20 to 30 minutes or until all the almond milk has almost been absorbed. Depends on the moisture in the carrots and the stove. Stir occasionally.
- Taste and adjust sweet. Continue to cook for another few minutes or until roasted to desired consistency and color. Serve warm or chilled.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 254 kcal
% Daily Value*
| Calories | 254kcal | 13% |
| Carbohydrates | 31g | 10% |
| Protein | 4g | 8% |
| Fat | 13g | 20% |
| Saturated Fat | 1g | 5% |
| Sodium | 182mg | 8% |
| Potassium | 405mg | 9% |
| Fiber | 4g | 16% |
| Sugar | 17g | 34% |
| Vitamin A | 13515IU | 270% |
| Vitamin C | 5.4mg | 6% |
| Calcium | 142mg | 14% |
| Iron | 1.4mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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