Gluten Free Carrot Halwa Recipe
Updated Feb 15, 2021, Published Jul 18, 2017
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Halwa generally refers to any kind of thick, rich dessert that can be compared to pudding. I’ve always been intrigued by vegetables in dessert, so carrot halwa was one I knew I had to try. Traditional halwa contains cardamom, but if you’re not a fan, feel free to substitute cinnamon instead.
Gluten Free Carrot Halwa Recipe
I’ve always been intrigued by vegetables in dessert, so carrot halwa was one I knew I had to try. Feel free to substitute cinnamon for cardamom.
Ingredients
- ½ pound carrots, peeled and grated (about 4 large carrots)
- 2 tablespoons coconut oil
- 3 cups plain or vanilla rice milk
- ¾ cup canned full-fat coconut milk
- ½ cup xylitol or monk fruit based sweetener, such as Lakanto, or ⅔ cup coconut sugar
- ¼ - ½ teaspoon ground cardamom, to taste
- Pinch of kosher or fine sea salt
- 1 teaspoon pure vanilla extract
- ¼ cup goji berries or raisins
- ¼ cup chopped toasted cashews
- Pinch of saffron threads, optional
Instructions
- Place the carrots and oil in a shallow pot and cook over medium heat, stirring to coat, until the carrots begin to soften and lighten in color. Add the rice milk, coconut milk, xylitol, cardamom, salt, and vanilla, and bring to a boil over medium heat.
- Lower the heat and stir well. Simmer until the carrots are almost mushy and all the liquid is absorbed (up to 1 hour), stirring frequently to avoid scorching. Once the halwa is almost dry, add the goji berries, cashews, and saffron. Serve warm.
Nutrition
Calories: 304kcalCarbohydrates: 29gProtein: 3gFat: 21gSaturated Fat: 14gSodium: 114mgPotassium: 327mgFiber: 1gSugar: 11gVitamin A: 9470IUVitamin C: 3.8mgCalcium: 47mgIron: 2.1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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