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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 halwa jars or Carrot halwa jars

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.
5 from 1 vote
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Prep Time 8 hours
Cook Time 1 hour
Resting Time 30 minutes
Total Time 9 hours 30 minutes
Course Dessert, Snack
Cuisine festive dessert, Gluten-free, Indian, Vegan
Servings 4
Calories 603 kcal

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

  1. Nutrition values are a rough esimate for guidance. This calculation includes cashews but not almonds.
  2. *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.
  3. **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.
  4. ***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.

Nutrition

Calories: 603kcalCarbohydrates: 39gProtein: 6gFat: 51gSaturated Fat: 30gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gSodium: 300mgPotassium: 471mgFiber: 3gSugar: 26gVitamin A: 9606IUVitamin C: 4mgCalcium: 126mgIron: 4mg
Keyword carrot desserts, carrot halwa, Diwali sweets, gajar halwa, gajar ka halwa, Indian desserts, Indian festival desserts
Tried this recipe?Mention @thisisvegetarianglobe on Instagram or tag #thisisvegetarianglobe!