VEGAN BEETROOT HALWA
Colourful, fudgy and lip smackingly delicious. This Vegan Halwa/ Pudding made with Beetroot and Coconut is a must try.
- 1 kg Beetroot
- 1 tbsp Coconut Oil cold pressed
- Jaggery Powder to taste
- 1/2 tsp Cardamom Powder
- 4 tbsp Coconut Cream
- 1 tbsp Pistachio Powder to garnish
- few Rose Petals to garnish
Wash, peel and grate the Beetroot
Add Coconut Oil to a heavy bottom pan and heat on a low flame
Once the oil is hot, add the grated Beetroot
Cook the Beetroot (without covering) until they are mushy and the water has evaporated
Add Jaggery and mix and stir until well incorporated and the Halwa thickens
Now add the Coconut Cream and cardamom powder
Stir well and let this cook for few minutes until the Halwa is thick and fudgy
Transfer to a serving dish and top with nuts and rose petals
Ideally i would suggest using Coconut Cream for this recipe. However if Coconut Cream is not available, store the can of Coconut Milk in the refrigerator for few hours. When you open the can, the cream would have set on top and the liquid would have separated. Use the thick cream on top.
You can use the liquid to make milkshakes, curries, smoothies etc.