Vegan Carrot Halwa

Serves: 4
Prep time: 40 minutes

What you’ll need:

• 2 cups grated carrot
• 2 cups coconut milk 
• ½ cup coconut sugar
• 1 tsp cardamom powder
• 2 tbsp coconut oil
• 2 tbsp cashew nuts (or ghee if not vegan)
• 2 tbsps raisins 

What you’ll want to do:

• In a medium sized pot, heat up 1 tbsp of coconut oil. Fry the nuts and raisins until slightly brown. Place them aside.
• Add the coconut milk and grated carrot and boil on a low flame.
• Stir this often and continue boiling until the coconut milk completely evaporates. This is the hardest step that requires the most patience!
• Add the remaining coconut oil, coconut sugar and cardamom powder and mix well.
• Keep stirring until all the moisture evaporates.
• Finally, garnish with the nuts and raisins.

Recipe Musings: Carrot halwa is one of my favorite Indian sweets, and is perfect for fall/winter weather. It’s nothing but warm and comforting. Making vegan versions of traditional Indian sweets is one of my favorite cooking pursuits because, while challenging, it almost always turns out to be delicious – this carrot halwa is a testament to that 🙂