**This post is dedicated to Zanna, who always inspires me to continue developing new vegan recipes even when I get lazy & go on a hiatus for months at a stretch. Thanks 🙂 **
It’s winter once again, and the vegetable market is flooded with red, juicy carrots! Like most Delhiites, I’m a big fan of carrot halwa and already have a version on my blog that is always a hit, even with those who love dairy. If you are looking for a truly rich and decadent vegan carrot halwa, do try this one.
I recently shifted to a mostly “no added oil” diet, so I had to come up with another recipe to satiate my sweet tooth. I still wanted some richness in my halwa, so I used desiccated coconut for the fatty component. I also threw in some pineapple pieces because I thought if carrots and pineapple work together beautifully in a vegan carrot cake, then why not in a halwa? Turns out, they indeed do! Don’t skip the pineapple, it adds a truly delightful flavor to the dessert 🙂
Yields 3 large or 4 small servings
Time Taken: 35 minutes (approx.)
1 Indian teacup = 150 ml
- 2 big carrots (the red, juicy variety), peeled and coarsely grated
- 1 cup finely chopped pineapple
- 1/2 cup desiccated coconut
- 1/2 cup jaggery powder (adjust according to taste)
- 1-2 tablespoon (s) slivered almonds/chopped cashews
- A handful of golden raisin, soaked in water & drained
- A big pinch of elaichi (green cardamom) powder
1. Heat a heavy-bottomed saucepan/kadhai. Lower the heat and add the desiccated coconut. Dry roast for 3-4 minutes, stirring continuously until it turns golden brown.
2. Add the grated carrots and pineapple pieces and mix well. Cook over low-medium heat for around 7-8 minutes, stirring frequently. Sprinkle a few drops of water if necessary.
3. Mix in the jaggery powder and stir. Now the carrot-pineapple mixture will begin to release water. Continue cooking until most of the liquid is absorbed and the halwa is tender, around 18-20 minutes. Add the green cardamom powder and mix well. Serve hot or warm, garnished with slivered nuts and raisins!
1. You can use apple instead of pineapple.
2. You can use khand or bura instead of jaggery.