Vegan Carrot Pudding/ Gajar Halwa🥕
- 4 cups grated carrots
- 1/2 cup full fat coconut milk (canned)
- 1/2 cup coconut sugar
- 1/2 cup jaggery (unrefined cane sugar)
- 1/2 cup cashew cream
- 1 tbsp coconut oil
- 1/8 tsp cardamom powder
Cashew cream –
- Soak one cup of cashews in 2 1/2 cups of water. Cover and let soak overnight (or 6-8 hours) for best results.
- After soaking them overnight, rinse the cashews and transfer them to a blender. Add 1/2 cup of water and blend until a smooth cashew paste is formed. You may need a little bit more water depending on your blender and the cashews. In that case add, one tablespoon water at a time.
- I like to leave my cashew cream unflavoured so that I can modify and use it as needed for a sweet or savoury dish.
- Store in an airtight container in the refrigerator for up to a week.
- This will make about 2-21/2 cups of cashew cream. Simple reduce the ingredient quantities by half to make one cup of cashew cream if you so wish.
Carrot Pudding/ Gajar Halwa –
- Grate the carrots by hand or in a food processor.
- Heat a large skillet or kadhai to medium high heat and add the coconut oil.
- Once the coconut oil is hot add the grated carrots. Sauté well.
- Then add the coconut sugar and jaggery and mix well with the carrots & beets.
- After the sugar and jaggery are well combined add the coconut milk and mix well. The carrots and the beet will give out a lot of water as they cook but don’t worry because it will reduce as all the ingredients come together. Keep sautéing until most of the water content reduces.
- Finally add the cashew cream and the freshly ground cardamom powder and mix well. Keep stirring the mixture until it is no longer watery.
- You can eat the halwa/ pudding hot, at room temperature or cold from the refrigerator. It tastes delicious at any temperature!! I personally enjoy it after it’s been refrigerated. You can also garnish the halwa with some chopped almonds if you like.
- If you don’t wish to use a blend of the coconut sugar and jaggery, then you can easily use all coconut sugar or all jaggery and it will still taste perfectly delicious.