Gajar Halwa with Cashews and Coconut | Easy Vegan Dessert Recipe

Gajar Halwa with Cashews and Coconut | Easy Vegan Dessert Recipe

Gajar Halwa with Cashews and Coconut Recipe

An easy vegan dessert recipe, Gajar Halwa is a sweet Indian carrot pudding made with shredded carrots, coconut milk, cardamom, maple syrup and toasted cashews. The carrots cook down until glossy and spoonable, creating a rich orange dessert that can be served warm in small bowls with coconut and chopped nuts on top.

Servings: 6 | Prep Time: 20 minutes | Cook Time: 35 to 40 minutes

Ingredients

For the Carrot Pudding

• 1 ½ lb. (680 g.) carrots, peeled and finely shredded

• 1 tbsp. (15 g.) coconut oil or plant-based butter

• 1 ½ cups (360 ml.) canned light coconut milk

• ½ cup (120 ml.) unsweetened plain oat milk or almond milk

• ⅓ cup (80 ml.) maple syrup

• ¼ cup (35 g.) golden raisins, optional

• 1 tsp. vanilla extract

• ¾ tsp. ground cardamom

• ½ tsp. ground cinnamon

• ¼ tsp. fine sea salt

For Serving

• ¼ cup (35 g.) chopped roasted cashews

• 2 tbsp. (12 g.) unsweetened shredded coconut

• 1 tbsp. (15 ml.) maple syrup, optional

Directions

1. Heat the coconut oil or plant-based butter in a large skillet or wide saucepan over medium heat.

2. Add the shredded carrots and cook for 6 to 8 minutes, stirring often, until the carrots begin to soften and deepen in color.

3. Stir in the coconut milk, oat milk, maple syrup, raisins, if using, vanilla, cardamom, cinnamon and salt.

4. Bring the mixture to a gentle simmer, then reduce the heat to medium-low.

5. Cook for 25 to 30 minutes, stirring often, until the carrots are very soft, the liquid has reduced and the mixture looks thick, glossy and spoonable. The pudding should still have visible carrot shreds rather than becoming smooth.

6. Taste and adjust with a little more maple syrup or cardamom, if desired.

7. Spoon the carrot pudding into small serving bowls.

8. Top with chopped cashews, shredded coconut and a small drizzle of maple syrup, if using. Serve warm.

Make It Yours

• For a richer pudding, use full-fat canned coconut milk in place of light coconut milk.

• For more texture, add 2 tbsp. (18 g.) chopped almonds or pistachios with the cashews.

• For a fruitier version, stir in chopped dates or extra golden raisins during the last 10 minutes of cooking.

• For a less sweet version, start with ¼ cup (60 ml.) maple syrup and add more at the end only if needed.

Kitchen Notes

• Finely shredded carrots create the best texture for this style of pudding. Large carrot pieces will take longer to cook and will not give the same soft, spoonable look.

• Use a wide skillet or saucepan so the liquid reduces evenly. Stir often once the mixture thickens to keep the carrots from sticking to the bottom.

• The finished pudding should mound softly in a spoon, with a glossy orange color and visible carrot shreds, similar to the bowl in the photo.

Pairs Well With

Serve this carrot pudding with chai, black tea, hot coffee, fresh orange slices, vanilla plant-based yogurt, coconut rice pudding, date bars or a small bowl of berries.