Dairy-Free Classic Carrot Halwa
Savor the wholesome flavors of tradition with this Dairy-Free Classic Carrot Halwa, a luscious Indian dessert thoughtfully reinvented for a plant-based lifestyle. Made with freshly grated carrots, creamy coconut milk, and naturally sweet coconut sugar, this indulgent treat is infused with the warm aroma of crushed cardamom and the delicate essence of saffron. A touch of coconut oil brings out the richness, while plump raisins and crunchy almonds and pistachios add delightful layers of texture and taste. Perfectly sweetened and velvety smooth, this vegan carrot halwa is simmered to perfection for that melt-in-your-mouth consistency and served warm, making it the ideal dessert for celebrations or cozy evenings. Gluten-free, dairy-free, and packed with nutritious ingredients, this recipe is a must-try for those seeking a healthy yet decadent twist on the classic Indian halwa.
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Recipe Information
Ingredients
- 500 grams fresh carrots
- 250 milliliters coconut milk
- 100 grams coconut sugar
- 3 tablespoons coconut oil
- 4 pods cardamom pods
- 50 grams almonds
- 50 grams raisins
- 20 grams pistachios
- 1 pinch saffron strands
- 120 milliliters water
Instructions
Wash and peel the carrots, then grate them using a medium grater.
Crush the cardamom pods in a mortar and pestle to release the seeds. Discard the husks.
Slice the almonds and pistachios for garnishing.
In a large non-stick pan, heat 2 tablespoons of coconut oil over medium heat.
Add the grated carrots to the pan and sauté for about 5 minutes until they slightly soften and the raw smell disappears.
Pour coconut milk and water into the pan and mix with the carrots. Bring the mixture to a gentle boil, then reduce the heat to low.
Simmer the mixture, stirring occasionally, for about 15-20 minutes or until the carrots are cooked and reduced.
Add coconut sugar and crushed cardamom seeds to the pan. Stir well and continue cooking for another 10 minutes, allowing the sugar to dissolve and integrate, thickening the mixture.
In a small pan, heat the remaining 1 tablespoon of coconut oil and lightly fry the raisins until they puff up. Add them to the carrot mixture.
Add the saffron strands and stir to combine everything evenly.
Continue to cook the halwa over low heat for another 5 minutes, or until the mixture thickens to your desired consistency.
Remove the halwa from heat and let it sit for a few minutes before transferring it to a serving dish.
Garnish with sliced almonds and pistachios before serving. Enjoy warm!
Nutrition Facts
Calories |
1615 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 77.5 g | 99% | |
| Saturated Fat | 37.7 g | 189% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 404 mg | 18% | |
| Total Carbohydrate | 226.5 g | 82% | |
| Dietary Fiber | 25.2 g | 90% | |
| Total Sugars | 176.9 g | ||
| Protein | 20.5 g | 41% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 378 mg | 29% | |
| Iron | 8.0 mg | 44% | |
| Potassium | 2420 mg | 51% | |
*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.
