Gajar ka halwa - vegan recipe

Votes: 1

Time: 1 hour 40 min.
Complexity: easily
Servings: 4 - 6

This popular dessert is made in northern India during the winter, when red carrots (gajar) are abundant. While most Indian desserts are considered overly sweet, gajar ka halwa has a more delicate, divine flavor. Traditionally, it's made with whole milk and ghee, but there's an equally delicious vegan version with almond milk and a heaping helping of crunchy roasted pistachios for garnish. "I buy fresh carrots at the market, put on some nice music, and simply enjoy the process of making this magnificent dessert," says recipe author Nidhi Jalan.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

3 tbsp vegan butter or unrefined coconut oil (see note)
1/3 cup nuts, such as pistachios, almonds, or cashews, coarsely chopped
700 g carrots, peeled and coarsely grated
3 cups almond milk
0.5 tsp cardamom seeds, crushed
1/4 cup almond flour
3/4 cup brown sugar

Ingredient Substitution Suggestions

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Recipes with similar ingredients: carrot, pistachios, almond, almond milk, almond flour, cardamom

Cooking the dish according to the recipe:

In a large, heavy-bottomed skillet, heat 1 tablespoon vegan or coconut oil over medium-high heat. Add the nuts and cook, stirring, until golden brown, about 2 minutes. Transfer to a paper towel and set aside.
Add the grated carrots to the same pan and cook over medium heat, stirring, until softened and slightly dry, about 10 minutes. Add the almond milk and cardamom and cook, stirring regularly, until most of the milk is absorbed, 20-25 minutes.

Add the almond flour and cook, stirring constantly, until completely dry, another 10 minutes. Add the sugar and cook, stirring constantly, until the mixture thickens, 10-15 minutes. Add the remaining 3 tablespoons of vegan or coconut oil and cook, stirring, until the halva begins to pull away from the sides of the pan, 10-15 minutes.
Sprinkle with nuts and serve.

Note

Coconut oil will give the halva a coconut flavor. Although it's not traditionally used, it still tastes delicious.

Author of the recipe - Nidhi Jalan is a sculptor, painter and participant in art exhibitions in India.

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