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Vegan Carrot Halwa (With Almond Milk)
This vegan carrot halwa is a classic Indian pudding made with grated carrots, almond milk, sugar and dry fruits.
Prep Time
15
minutes
mins
Cook Time
40
minutes
mins
Total Time
55
minutes
mins
Course:
Desserts
Cuisine:
Indian
Servings:
4
medium dessert bowls
Author:
Dassana Amit
Ingredients
2.5
cups
grated carrots
2.5
cups
Almond Milk
8
tablespoons
regular sugar or organic unrefined cane sugar
- add more or less as required
¼ or ⅓
cup
almond paste
(optional)
5 to 6
green cardamom
- powdered or crushed
8 to 10
unsalted whole or chopped cashews
7 to 8
unsalted pistachois - sliced or chopped
12 to 15
golden raisins
a pinch of saffron
- optional
2 to 2.5
tablespoons
neutral flavored oil or
sunflower oil
Instructions
Wash, peel and grate the carrots.
Mix the almond milk and grated carrot together in a pan.
Keep on fire and allow the mixture to simmer.
Continue to simmer and cook stirring in between.
After 15-20 minutes add cardamom powder and stir.
When the mixture has started thickening, add sugar & oil.
Stir and continue to cook.
When the mixture has almost dried, add the almond paste and dry fruits.
Stir and cook further for 2-3 minutes. Serve vegan carrot halwa hot or warm.
It can be also refrigerated and served cold. This vegan carrot halwa stays good in the refrigerator for 3-4 days.
Nutrition
Serving:
4
g