This is a variation of a traditional Indian desert where cow’s milk has been replaced with a non dairy milk like homemade coconut, almond or oat milk. Traditional carrot halva is sweetened with sugar bit this recipe is sweetened using pureed pre-soaked dried fruit.
3 cups grated carrots
3-5 cups of non dairy milk (almond, coconut, oat etc) or enough milk to cover completely carrots
½ tsp Cardamom seed
1 Cinnamon bark
1 tsp Vanilla Extract
1 tbsp Virgin Coconut oil or clarified butter
1-2 cups Date puree made from soaked pureed dates (may be ommitted or reduced if required)
½ cup Soaked chopped nuts or seeds and raisins
- Place grated carrots into a heavy bottomed pan & cover with milk
- Add flavourings (cardamom, cinnamon bark)
- Bring to boil and then turn heat to low
- Cook carrot mixture until milk has reduced and you are left with dry cooked carrot mixture.
- Remove cinnamon from the cooked carrot mixture.
- Add enough date puree to sweeten the halva & continue to cook until mixture has a fairly dry consistency
- Add some coconut oil and gently cook until carrot mixture darkens
- Add vanilla extract to the mixture.
- Add chopped nuts and raisins
- Date puree may be omitted or replaced with a puree made from soaked dried prunes, apricot or fig puree or add a little honey.
- Grated fresh coconut may be added as a topping