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These highly indulgent vegan gajar halwa jars are a modern take on the classic Indian dessert gajar halwa or carrot halwa, topped with fresh coconut whipped cream and dry rose petals.
Gajar means carrot in Hindi. ‘Gajar halwa’ is a carrot-based sweet originating from India, also known as gajrela, gajar ka halwa or carrot halwa. It is very popular in Indian households, particularly during winter. Traditionally, gajar halwa is made by cooking grated red or orange carrots with milk, sugar, cardamom, ghee, almonds, cashews and pistachios. It is famous during Indian festivals and is very easy to make.
Recipe inspiration
Gajar halwa brings back a ton of childhood memories to me as it is one of the best desserts my mom makes. One of the best ways to enjoy gajar halwa is with a scoop of vanilla ice cream, which inspired me to create this recipe. My gajar halwa jars are vegan and gluten-free while still retaining the original flavour, aroma and texture of gajar halwa.
Why you will love these gajar halwa jars or carrot halwa jars
These festive gajar halwa jars include a layer of gajar halwa topped with fresh coconut whipped cream and dried rose petals.
My vegan gajar halwa is loaded with the richness of cashews, pistachios, raisins and grated carrots. I use coconut oil which adds a sweet and nutty flavour. To keep this vegan and gluten-free, I use almond flour and almond milk, giving the gajar halwa a lovely creamy texture. This recipe gets a delicious caramel-like taste from coconut sugar and a sweet aroma from the ground cardamom.
Although gajar halwa is tasty by itself, I love to further elevate the taste by topping it with a dollop of fresh homemade coconut whipped cream and garnishing with dry rose petals. This combination is a true match made in heaven. Everyone in my family and friends love this whenever I make it.
They are perfect as a festive dessert or as a treat any time of the year.
Hint: This is a perfect Diwali sweet for your festive party menu.
Key ingredients to make the gajar halwa jars or carrot halwa jars
Grated carrots – The traditional gajar halwa recipe includes red carrots, which are available in the winter around the Northern region of India But orange carrots also work perfectly.
Coconut oil – As a dairy-free alternative, coconut oil works great. It adds a sweet and nutty taste which works perfectly. Use ghee or clarified butter for a non-dairy version.
Raisins, cashews and pistachios – We begin by roasting raisins, cashews and pistachios in coconut oil. Do not skip adding the nuts and raisins. Raisins add moisture and sweetness to the halwa. Cashews and pistachios add crunch and nuttiness to the halwa. You can also use almonds in this recipe.
Almond milk – This is to cook the carrots till smooth and delicate. You can also use cashew milk.
Almond meal – I use almond meal or ground almonds to achieve the perfect texture and to prevent the halwa from getting too moist.
Coconut sugar – This is to add sweetness to the gajar halwa. You can substitute coconut sugar with organic cane sugar.
Ground cardamom – adds a lovely aroma to the gajar halwa and is not to be skipped.
Dried rose petals (Optional) – Rose petals add a lovely rose flavour to the overall dish.
Full-fat coconut milk, chilled overnight – It is important to use full-fat coconut milk, often referred to as full-fat coconut cream for the perfect whipped cream. Place the coconut milk can, along with the bowl and whipping tools you will use to whip the cream, in the fridge overnight. The next day, remove the can from the fridge without shaking it. Doing this will ensure the thick cream remains on the top, as this is what we will be using. Scoop the cream out, leaving behind the water in the can.
If you try this recipe, please let me know in the comments and don’t forget to leave a rating. I love hearing from you!
Gajar halwa jars or Carrot halwa jars
Ingredients
Gajar halwa:
- 3 tablespoon coconut oil
- 42 g raw cashews or almonds roughly chopped
- 50 g pistachios
- 34 g flame raisins
- 230 g carrots peeled and grated using a grater with a large hole
- 21 g almond meal
- 230 ml almond milk
- 44 g coconut sugar
- ¼ teaspoon salt
- ¼ teaspoon fresh ground cardamom
- dry rose petals to garnish
Coconut whipped cream:
- 400 ml can full-fat coconut milk chilled overnight or at least 4 hours in the fridge
- 2.5 tablespoon icing sugar
- 1 teaspoon vanilla extract
Instructions
- Heat a tablespoon of coconut oil in a medium-sized non-stick pan over medium heat. Roast the cashews and pistachios until slightly golden. Add raisins and fry till the raisins puff up slightly. Remove the pan from flame and transfer the nuts and raisins to a plate.
- Add the remaining coconut oil to the same pan and gently toss the grated carrots. Cook for 6 to 7 minutes, stirring occasionally.
- Add almond meal and gently mix till well combined.
- Add almond milk. Mix well and continue cooking on a low flame for about 30 to 35 minutes till most of the moisture is absorbed. Stir occasionally to make sure the mixture doesn’t stick to the pan.
- Add coconut sugar, salt and ground cardamom. Mix well and cook for about 15 minutes until the moisture from coconut sugar and carrots is absorbed. Stir occasionally to make sure the mixture doesn’t stick to the pan.
- Add the roasted nuts and mix well. Gajar halwa is ready. Transfer it to a bowl and let it come down to room temperature.
- To make the coconut whipped cream*, add the scooped thick part of the coconut cream**, powdered sugar and vanilla extract to a large chilled bowl and whip on high speed till light and fluffy.
- Add the coconut whipped cream to a piping bag with a fitted nozzle.
- Assembly: In a small glass jar, add 2 to 3 tablespoons of cooled gajar halwa***. Pipe the coconut whipped cream and garnish with dry rose petals.
Notes
- Nutrition values are a rough esimate for guidance. This calculation includes cashews but not almonds.
- *Making the coconut whipped cream requires some prep work. Make sure to plan ahead and chill the coconut milk can, a large bowl and whipping tools in the fridge overnight or at least for 4 hours.
- **Do not shake the coconut milk can when removing from the fridge the next day. This is to ensure the thick cream remains on the top, as this is what we will be using.
- ***When topping with coconut whipped cream, make sure the gajar halwa has completely come down to room temperature. This can take about 30 minutes. If you are short of time, chill the gajar halwa jar in the fridge for ten minutes before piping.
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