This carrot halwa is simple and delicious and contains no oil!

Carrot Halwa [Vegan]

Serves

3-4

Cooking Time

35

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Ingredients

  • 2 big carrots (the red, juicy variety), peeled and coarsely grated
  • 1 cup finely chopped pineapple
  • 1/2 cup desiccated coconut
  • 1/2 cup jaggery powder (adjust according to taste)
  • 1-2 tablespoon (s) slivered almonds/chopped cashews
  • A handful of golden raisin, soaked in water & drained
  • A big pinch of elaichi (green cardamom) powder
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Preparation

  1. Heat a heavy-bottomed saucepan/kadhai. Lower the heat and add the desiccated coconut. Dry roast for 3-4 minutes, stirring continuously until it turns golden brown.
  2. Add the grated carrots and pineapple pieces and mix well. Cook over low-medium heat for around 7-8 minutes, stirring frequently. Sprinkle a few drops of water if necessary.
  3. Mix in the jaggery powder and stir. Now the carrot-pineapple mixture will begin to release water. Continue cooking until most of the liquid is absorbed and the halwa is tender, around 18-20 minutes. Add the green cardamom powder and mix well. Serve hot or warm, garnished with slivered nuts and raisins!
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