**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.
<3 thanks so much! Sorry I missed this earlier, I have such a mess of bookmarks and stuff. So kind of you! I can’t wait for red carrot season to come back again so I can try this!
🙂
You are my biggest inspiration to keep going! Once again, I fell into a rut but your recent comments motivate me to get back. Thanks 🙂 <3