Vegan Carrot Halwa
Dive into pure comfort with this indulgent Vegan Carrot Halwa, a plant-based twist on the classic Indian dessert. Made with freshly grated carrots simmered in creamy almond milk, this dairy-free delight achieves its natural sweetness from rich coconut sugar and a touch of saffron for an irresistible aroma. Enhanced with the warm spice of cardamom and the nutty richness of almond flour, this dessert is layered with textures from plump raisins and crunchy sliced almonds. Ready in just an hour, this wholesome, gluten-free treat is perfect served warm or chilled, making it a versatile dessert for any occasion. Whether you're hosting a dinner party or simply craving a comforting sweet, this Vegan Carrot Halwa is a must-try for vegans and non-vegans alike!
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Recipe Information
Ingredients
- 500 grams carrots
- 250 ml unsweetened almond milk
- 100 grams coconut sugar
- 2 tablespoons coconut oil
- 4 pieces cardamom pods
- 2 tablespoons almond flour
- 50 grams raisins
- 50 grams sliced almonds
- 1 pinch saffron strands
- 2 tablespoons water
Instructions
Begin by peeling and grating the carrots using a fine grater.
In a large non-stick pan or heavy-bottomed pot, heat 2 tablespoons of coconut oil over medium heat.
Add the grated carrots to the pan, and sauté for 5-7 minutes or until they start softening and the raw smell disappears.
Crush the cardamom pods slightly to expose the seeds, then add them to the pan with the grated carrots.
Pour in the unsweetened almond milk, stirring well to combine with the carrots. Allow the mixture to simmer on medium-low heat.
Stir frequently, and cook for 20-25 minutes until the carrots are well-cooked and the almond milk has reduced significantly.
Once the carrot mixture thickens, add the coconut sugar, stirring to combine, and continue to cook for an additional 5-7 minutes.
Mix in 2 tablespoons of almond flour to thicken the halwa while giving it a rich, nutty flavor.
In a small bowl, combine saffron strands with 2 tablespoons of warm water and let it soak for a few minutes. Add this saffron-infused water to the halwa.
Fold in the raisins and sliced almonds, allowing them to cook with the halwa for another 3-4 minutes.
Taste the halwa, adjusting the sweetness if necessary with a bit more coconut sugar if desired.
Once ready, remove from heat. Allow the halwa to cool slightly before serving.
Serve warm or chilled, garnished with additional sliced almonds and a few saffron strands for decoration.
Nutrition Facts
Calories |
342 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.9 g | 20% | |
| Saturated Fat | 6.4 g | 32% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 135 mg | 6% | |
| Total Carbohydrate | 51.2 g | 19% | |
| Dietary Fiber | 6.7 g | 24% | |
| Total Sugars | 39.6 g | ||
| Protein | 5.1 g | 10% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 224 mg | 17% | |
| Iron | 2.1 mg | 11% | |
| Potassium | 695 mg | 15% | |
*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.
