Dairy-Free Best Sweet Halwa
Indulge in the rich, velvety sweetness of Dairy-Free Best Sweet Halwa, a flavorful twist on a classic Indian dessert that’s entirely plant-based and irresistibly delicious. Crafted with golden-roasted semolina (sooji) and enriched with creamy coconut milk, this dairy-free halwa delivers a silky texture and subtle tropical undertones. Enhanced by fragrant cardamom, lush saffron strands, and the crunch of roasted cashews, this recipe is a celebration of aromatic flavors and wholesome ingredients. Coconut oil adds a luscious finish, while raisins and almond slivers provide delightful bursts of sweetness and texture. Ready in under 30 minutes, this easy recipe is perfect for satisfying your sweet cravings or wowing guests at a festive gathering. Suitable for vegans and anyone seeking a dairy-free treat, this sweet halwa is a heartwarming dessert that’s as nourishing as it is indulgent. Keywords: Dairy-Free Halwa, Sweet Halwa Recipe, Vegan Indian Dessert, Coconut Milk Halwa, Gluten-Free Dessert, Easy Halwa Recipe.
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Recipe Information
Ingredients
- 1 cup semolina (sooji)
- 1 cup sugar
- 2 cups water
- 1 cup coconut milk
- 0.5 cup coconut oil
- 0.25 cup cashew nuts
- 0.25 cup raisins
- 0.5 teaspoon cardamom powder
- 10 strands saffron strands (optional)
- 2 tablespoons almond slivers (for garnishing)
Instructions
Heat a large, deep non-stick pan over medium heat and add the coconut oil.
Once the oil is hot, add the cashew nuts and fry until they are golden brown. Remove them with a slotted spoon and set aside.
In the same oil, add the raisins and fry until they puff up. Remove them and set aside with the cashew nuts.
Add the semolina to the remaining oil in the pan and roast it on medium-low heat until it turns golden and you get a nice toasted aroma, stirring continuously to prevent burning.
In a separate saucepan, bring the water, coconut milk, and sugar to a gentle boil. Stir to dissolve the sugar completely.
Once the semolina is roasted, carefully pour the sugar, water, and coconut milk mixture into the pan with the semolina, stirring continuously to avoid lumps.
Add the cardamom powder and saffron strands, if using, to the mixture, and continue to cook while stirring. The mixture will begin to thicken and come together.
Lower the heat and let the halwa cook for another 5 minutes until the coconut oil begins to separate from the halwa and it leaves the sides of the pan.
Stir in the fried cashew nuts and raisins, mixing them evenly into the halwa.
Turn off the heat and let the halwa rest for a couple of minutes before serving.
Garnish with almond slivers before serving warm.
Nutrition Facts
Calories |
2889 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 144.2 g | 185% | |
| Saturated Fat | 105.7 g | 528% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 75 mg | 3% | |
| Total Carbohydrate | 383.1 g | 139% | |
| Dietary Fiber | 11.0 g | 39% | |
| Total Sugars | 246.2 g | ||
| Protein | 30.5 g | 61% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 170 mg | 13% | |
| Iron | 5.9 mg | 33% | |
| Potassium | 1169 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
