VEGAN HALWA
This popular seasonal dessert is made with Gajar or carrots in North India in the wintertime, when red carrots are abundantly available. While most desserts in India are too sweet for my taste, this gem is delicate and heavenly. Traditionally made with milk and ghee, it's also good with almond milk and lots of crunchy fried pistachios as a garnish. Here I buy fresh carrots at the farmer's market, put on some nice music and just enjoy the process of making this gorgeous dessert.
Provided by Food Network Kitchen
Categories dessert
Time 1h40m
Yield 4 to 5 servings
Number Of Ingredients 7
Steps:
- Heat 1 tablespoon vegan butter or coconut oil in a large heavy skillet over medium-high heat. Add the nuts cook, stirring, until golden and crunchy, about 2 minutes; remove to a paper towel and set aside.
- In the same skillet add the carrots and cook over medium heat, stirring, until the carrots soften and dry up a little, about 10 minutes. Add the almond milk and cardamom and cook, stirring regularly, until most of it is absorbed, 20 to 25 minutes. Add the almond flour and cook, stirring regularly, until dry, about another 10 minutes. Add the sugar and cook, stirring regularly, thickened, 10 to 15 minutes. Add the remaining 3 tablespoons vegan butter or coconut oil and cook, stirring, until the halwa pulls away from the side of the pan, 10 to 15 minutes.
- Garnish with the nuts and serve.
HALWA
Try whipping up some halwa, a traditional Indian dessert made from either semolina or carrots, plus nuts and cardamom. Ours is made with semolina
Provided by Afia Begom - Afelia's Kitchen
Categories Dessert
Time 35m
Yield Serves 6-8
Number Of Ingredients 7
Steps:
- Heat 250ml water in a pan until boiling, then stir in the sugar and food colouring, if using.
- Remove the seeds from the cardamom pods and discard, then add 3 of the cardamom husks to the pan. Boil for several minutes, then transfer to a heatproof jug or bowl.
- Heat the ghee in the same pan, then add the remaining cardamom husks and the pistachios. Fry for 1 min, then add the semolina. Toast for a few minutes, stirring frequently to prevent burning. Return the hot sugar syrup to the pan, stirring continuously to avoid clumping until all the liquid has been absorbed. The cooked halwa should mould together easily. Scoop out the cardamom husks and serve hot with puris or parathas, if you like.
Nutrition Facts : Calories 240 calories, Fat 13 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 13 grams sugar, Fiber 1 grams fiber, Protein 3 grams protein, Sodium 0.01 milligram of sodium
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