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VEGAN BEETROOT HALWA

Surabhi Sehgal
Colourful, fudgy and lip smackingly delicious. This Vegan Halwa/ Pudding made with Beetroot and Coconut is a must try.
Prep Time 25 mins
Cook Time 45 mins
Total Time 1 hr 10 mins
Course Dessert
Cuisine Indian Cuisine, vegan cuisine, World Cuisine
Servings 6 People

Ingredients
  

  • 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

Instructions
 

  • 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

Notes

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.
Keyword Beetroot Halwa, Vegan Beetroot Hawla, Vegan Dessert