Vegan Gajar ka Halwa

Vegan Gajar ka Halwa
Chef -
Serves - 4
Prep Time -
Cook Time -

Ingredients

  • 1 kg carrots, grated

    1 liter almond milk

    8 green cardamom pods,

    Date paste, to taste

    1-2 Tbsp cashew nut paste, optional

    7-8 raisins

    Blanched almonds, for garnishing


    For the almond milk:


    1 cup almonds

    1 litre warm-hot water

Method

  • For the almond milk:

    Place almonds to soak in water. You can pre-soak the almonds for four hours in cold water or use hot water.

    Peel the soaked almonds if you like.

    Place the almonds and water into a blender.

    Sieve through a fine mesh cloth and squeeze out all the milk.


    For the date paste:

    Soak as many dates as you would like in water.

    Put them in a container with a lid and let them sit in the refrigerator for a few hours. Drain off and reserve the soaking liquid.

    Place dates and a little of the soaking liquid in a blender or food processor and blend until smooth and consistent, adding soaking water if necessary.

    Date paste will last in your refrigerator for weeks, and can be used as a replacement for sweetener in a recipe.


    For the halwa:

    In a stainless steel heavy bottom pan add grated carrots.

    Pour the almond milk into the carrots, add cardamom pods and cook until all liquid has reduced. This will take about 30 - 40 minutes.

    Add date paste. Stir occasionally.

    Add cashew nut paste if using.

    Add raisins, top with almonds.

    Serve warm or cold.

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