**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

Ingredients:

  • 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

Method:

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! 

Variations:

1. You can use apple instead of pineapple.

2. You can use khand or bura instead of jaggery. 

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