In many regions East of the Atlantic Ocean, the combination of sounds transliterated to h-l-w (or h-l-v) signifies sweet. Pudding-like carrot halwa from Northwest India, marzipan-like semolina halva from Iran, and soft brittle-like tahini helva from Israel all have one thing in common: sugar!
And I love it in all forms.
Traditionally-Inspired Vegan Gajar Ka Halwa
Gajar ka halwa is not vegan! Rather, this celebratory dessert is also Winter comfort food for those in the Punjab featuring warmed whole milk and ghee always, and paneer and/or sweetened condensed milk sometimes.
Perhaps needless to say, I had to address these dairy ingredients when making a vegan version. Yet I also had to address the carrots available to me in the United States! They’re vegan, of course, but they’re pale in comparison to the Punjabi red carrots that form the base of the authentic dish.
Unlocking Authenticity with Key Ingredients
Three uncommon ingredients in my recipe warrant explanation: saffron, refined coconut oil, and darker sugars. Select a button to learn how each inauthentic addition contributes to authentic gajar ka halwa appearance, texture/mouthfeel, and taste/flavor.
Saffron
However optional, a pinch of saffron deepens the orange hue of North American carrots to mirror the vibrant vermillion of Punjabi red ones.
Refined Coconut Oil (Ghee Substitute, Part I)
Coconut oil and ghee have remarkably similar mouthfeels. But unrefined coconut oil tastes like…well, coconut! And while coconut flavor in a carrot pudding would be delightful, it would also be deviant from the flavor profile of traditional gajar ka halwa. Use refined coconut oil for a more accurate representation of this dessert.
Darker Sugars (Ghee Substitute, Part II)
That said, refined coconut oil lacks any flavor!
Simply substituting it for ghee is depriving your cooking of the nutty and caramelly notes this halfway-browned butter imparts. When veganizing a dish that calls for ghee, especially a dish with few ingredients, I advise looking for ways to reclaim any flavors lost by using refined coconut oil instead.
Magically, since nutty and caramelly notes are also present in darker sugars, they perfectly unhex refined coconut oil’s flatness curse in a sweet preparation such as gajar ka halwa.
jaggery
If you can find it, jaggery is the optimal darker sugar to choose for your gajar ka halwa. Often packed into truncated cones, this Indian brown sugar offers the most traditional, sweet earthen flavors.
dark or light brown sugars
But if you can’t find it, dark brown sugar comes incredibly close!
Both jaggery and dark brown sugar, however, will darken your dessert. Light brown sugar yields a more authentic-looking gajar ka halwa, but with a bit of flavor as collateral.
My preference is to prioritize flavor while recognizing there are times to prioritize appearance. Only you can decide which is more important and/or accessible to you.
unrefined sugar
You may wish for a less processed sweetener if you’ve decided to use light brown sugar. Thankfully, all varieties – demerara sugar, turbinado sugar, etc. – work as well in gajar ka halwa as light brown sugar.
Yet when employing less processed sugars, measure with a food scale; their range of crystal sizes translates to a range of volumes needed to achieve the same level of sweetness.
Vegan Gajar Ka Halwa
Ingredients
Instructions
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Finely grate carrots, then set aside with saffron and cardamom.
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Place milk in a large pot. Bring to a gentle boil.
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Stir-in carrots and spices. Return to a gentle boil, then reduce heat to medium-low and cook 2 hours stirring occasionally to prevent scorching.
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Pan-toast cashews, then roughly chop. Set aside with raisins.
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After 2 hours, add oil and sugar to pot. Continue cooking at least 20 minutes until desired thickness is reached.
The photographed Gajar Ka Halwa was cooked for 20 minutes after adding oil and sugar. Feel free to continue cooking until all liquid has been absorbed. After testing multiple recipes, one of which had me stirring for 6 hours, I simply couldn't wait any longer! But I will once my patience is restored. -
Remove from heat, then stir-in half the cashews and raisins. Serve using the remaining cashews and raisins as garnish.
Note
I referenced and recommend the following resources to learn more about Indian Cooking:
- Asma's Indian Kitchen, a cookbook by Asma Khan
- Chaat: Recipes from the Kitchens, Markets, and Railways of India, a cookbook by Maneet Chauhan and Jody Eddy
