Indian Halva With Coconut Milk: A Vegan Recipe
Maybe you have already tasted in an Indian restaurant this famous dessert made with semolina and carrots called halva or halwa. We propose you to discover a vegan version of this traditional dessert: the recipe of the Indian halva with coconut milk.
Ingredients
400 g carrots
3 tablespoons of coconut oil
30 cl of coconut milk
3 tablespoons of wholemeal sugar
2 tablespoons of fine semolina
2 tablespoons of slivered almonds
2 tablespoons of raisins
1 teaspoon of cardamom powder (or gingerbread spice)
Preparation
Indian halva is a kind of semolina cake with slivered almonds, raisins and a generous amount of grated carrots.
1- Peel and finely grate the carrots.
2- In a thick-bottomed saucepan, cook the carrots in coconut oil, stirring often so they don't stick.
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3- Stew them over low heat and uncovered for at least 20 minutes until they become tender.
4- In another pan, mix the coconut milk with the wholemeal sugar, spices, raisins and slivered almonds. This mixture will be used to cook your Indian coconut milk halva.
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Cooking
1- Heat the coconut milk mixture over medium heat until it simmers.
2- Add the semolina and the pre-cooked grated carrots.
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3- Cook this mixture over medium heat for 15 to 20 minutes until it thickens.
4- Pour this semolina cake into a serving dish or several individual ramekins.
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5- Let it chill for at least an hour before serving it in ramekins or cut into small pieces.
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To note: you can serve this Indian coconut milk halva at room temperature or cold, after a stint in the refrigerator.
