Vegan Carrot Halwa Recipe: Gajar Ka Halwa is a delightful dessert crafted from shredded carrots that are simmered with plant-based milk and infused with cardamom, creating a sweet, melt-in-your-mouth treat. Its flavor resembles a moist, cardamom-infused carrot cake crumble. This recipe is vegan, gluten-free, and soy-free.
Carrot Halwa is a delightful dessert reminiscent of roasted carrot cake, with variations based on regional preferences. Some versions involve cooking the carrots for extended periods, while others aim for a tender texture. The consistency can range from fudgy and moist to candy-like as the carrots caramelize. My mom prepares her Gajar Ka Halwa using deep red carrots. She starts in the morning with plenty of carrots, ghee (clarified butter) or oil, and cream or khoya (milk solids), roasting them until they turn a rich, dark red-brown by evening. Roasted nuts and dried fruits are added for extra flavor, along with cardamom or saffron. The carrots become perfectly caramelized, and the richness from the butter and khoya results in a decadent, melt-in-your-mouth treat.
India is the world’s largest exporter of beef and veal, despite not having dedicated facilities for raising cattle specifically for meat production. The country’s dairy industry alone generates the millions of tonnes of beef and veal that are exported.
This occurs even though cow slaughter is prohibited in certain areas due to religious beliefs tied to vegetarianism. As a result, cattle are often transported illegally to slaughterhouses in other states without proper food or water. Additionally, tens of millions of male calves, sometimes just a few days old, are discarded or killed as a byproduct of the dairy industry. Whenever someone suggests I taste a dairy-based dessert during celebrations or festivals, I can’t help but think of the suffering endured by those calves and their mothers.
Consider the staggering figures: 2.4 million tonnes of beef and veal are exported annually, primarily sourced from spent dairy cows and male calves—38.5 million each year, which breaks down to 105,900 per day or 4,390 per hour. Such immense suffering for a momentary pleasure is hard to comprehend, especially when the same flavors and textures can be achieved using alternative ingredients. Many shops now offer vegan options if you request dairy-free alternatives. Let this simple Vegan Carrot Halwa demonstrate that the joy and memories of festivals can remain unchanged with equally delicious Vegan Indian sweets.
To make the halwa nut-free, simply skip the cashews and substitute pumpkin seed meal for almond meal and use coconut milk in place of almond milk. For a beet variant, you can follow the same recipe using grated beetroot instead. If you prefer an oil-free version, just omit the oil and cook it in a non-stick pan.
Recipe for Vegan Gajar Halwa (Carrot Halwa)
Preparation Time: 15 minutes
Cook:1hour hr
Total:1hour hr 15minutes mins
Servings: 4
Course: Dessert
Cuisine: Indian
Vegan Carrot Halwa Recipe: Gajar Ka Halwa is a delightful dessert featuring shredded carrots cooked with plant-based milk and cardamom, creating a sweet, melt-in-your-mouth treat. This recipe is vegan, gluten-free, and soy-free.
Ingredients
2 teaspoons safflower oil or another neutral oil
- 3 tablespoons raw cashews, chopped or halved
- 2 tablespoons raisins
- 2 tablespoons chopped pistachios
- 2 1/2 cups or more of grated or shredded carrots
- 1/4 cup almond meal or coarsely ground almonds
- 1 1/4 cups almond milk
- 1/4 cup ground raw sugar
- 1 tablespoon vegan butter or safflower oil
- Generous pinch of salt
- 1/4 teaspoon cardamom powder or saffron strands
Directions
- Warm the oil in a large skillet over medium heat. Add the cashews and sauté until they turn lightly golden, about 2 minutes. Stir in the raisins and pistachios, cooking until the raisins puff up, about 1 to 2 minutes more.
- Add the grated carrots to the skillet and cook for 5 minutes, stirring occasionally. Incorporate the almond meal and almond milk, mixing well. Lower the heat to medium-low and let it cook for 15 minutes.
- Add the sugar, vegan butter, salt, and cardamom, and mix thoroughly. Continue cooking for an additional 20 to 30 minutes, or until most of the almond milk is absorbed, depending on the carrots’ moisture and your stove. Stir occasionally.
- Taste and adjust the sweetness as needed. Cook for a few more minutes until the halwa reaches your preferred consistency and color. Serve warm or chilled.
Nutritional Information
Calories: 254 kcal, Carbohydrates: 31 g, Protein: 4 g, Fat: 13 g, Saturated Fat: 1 g, Sodium: 182 mg, Potassium: 405 mg, Fiber: 4 g, Sugar: 17 g, Vitamin A: 13,515 IU, Vitamin C: 5.4 mg, Calcium: 142 mg, Iron: 1.4 mg
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