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.
medium dessert bowls
regular sugar or organic unrefined cane sugar
- add more or less as required
¼ or ⅓
5 to 6
- powdered or crushed
8 to 10
unsalted whole or chopped cashews
7 to 8
unsalted pistachois - sliced or chopped
12 to 15
a pinch of saffron
2 to 2.5
neutral flavored oil or
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.
full recipe -