For carrot halwa lovers here is the recipe with almond milk. Savor the sumptuousness of vegan carrot halwa infused with the nutty goodness of almond milk. This dairy-free delight retains all the traditional flavors of classic carrot halwa while introducing a rich and creamy twist with the use of almond milk. Indulge in a guilt-free treat that not only caters to your taste buds but also aligns with a compassionate and plant-based lifestyle. Elevate your dessert game with this exquisite vegan carrot halwa, where almond milk takes center stage, providing a delightful alternative for those seeking a delicious and cruelty-free dessert option.
You can try other carrot recipes such as:
carrot idly
carrot chutney
Ingredients
- around 4 cups grated carrots
- 25 almonds or you can add coconut milk
- 3/4 cup sugar
- 1.5 cup water
- 1.5 tbsp cashew pieces
- 1 tbsp raisins
- 3 cardamoms powder it and keep it ready
Instructions
- Powder the almonds, then add 1/4 cup water, grind it to fine consistency.
- Wash, peel and grate the carrots.
- Take the grated carrots in a thick bottom pan, sauté it on low heat for 4 to 5 minutes or until the raw smell disappears. You can add milk (almond or coconut) and cook as well.
- Now add prepared almond milk,
- Add remaining water to the mixer jar, add that as well. let the carrots cook.
- Once the carrots are cooked add sugar, let it cook in the sugar syrup until halwa becomes thick.
- Turn off the heat and add cashews, raisins. and cardamom powder. Mix it well. (You fry this in oil and add)
- Carrot halwa is ready!