Vegan Carrot Halwa
This one pot dish was a hit with the family! Hope you all enjoy it as well. Leave some feedback.
This recipe serves 2-3 adults, more if you’re using it as a topping. You can double or triple it to suit your needs.
What you’ll need.
8oz of bagged shredded carrots, you can grate them yourself makes 2c grated but this is supposed to be no fuss so I’d get the bag.
1/4c canned full fat coconut milk
5 oz of water
1/4 c and 2 tsp of regular sugar
2 tablespoons vegan butter (choose on that gives the better “butter” flavor as we are substituting for ghee)
3 ground cardamoms husks removed .
1 teaspoon of slightly toasted sliced almonds or pistachios for garnish and to mix in if you want.
1. Add the carrots, milk and water to the pressure cooker. Close it and cook for 7 minute on high. Less 2 min time if grated not shredded.
2. Wait until it the whistling stops on it’s own and all of the pressure is released.
3. Mash/breakdown and sauté some of the longer pieces of carrots. It will be much easier to do now that they’re mostly cooked. Stir for 5 minutes, add the sugar & stir for 3 more minutes until most of the liquid has reduced.
4. Now add the “butter” and cardamom, stir-fry the carrots for another 6-7 minutes, or until the carrots become somewhat dry/thicker.
5. Toast the nuts, I did this right in the same pot, garnish with them or stir in a few and garnish.
