Vegan Carrot Pudding

Vegan Carrot Pudding/ Gajar Ka Halwa (Gluten Free & Sugar Free)

Gajar Ka Halwa”, is a famous Indian carrot pudding usually made during the colder months, usually made with loads of clarified butter (ghee) and sugar. Carrots are a very popular ingredient in Indian cooking used in both, savoury and sweet recipes. I’ve always been amazed at the versatility of carrots to adapt and taste delicious. This recipe is also called, “Gajar Ka Halwa”, a favourite wintertime dessert in the North Indian states. My Kitchen Aid chopper chops up the carrots in a minute and, the pressure cooker brings down the cooking time to lesser than half making this, a quick 5 ingredient dessert. My secret ingredient for this recipe is the nutritional yeast which provides a dairy cottage cheese like smell and texture to the pudding.

We need,

  • Carrots – 4 to 5 medium
  • Xylitol – 5 tablespoons
  • Coconut  Milk – 2 cups
  • Coconut Oil – 2 teaspoons
  • Green Cardamom Seeds, powdered – 3 to 4 pods
  • Nutritional Yeast Flakes – 1 tablespoon

Directions,

  1. Grate  the carrots up in the chopper.
  2. Heat the coconut oil in the pressure cooker pan and add the carrots.
  3. Cook until the carrots lose their raw smell.
  4. Add the xylitol and coconut milk. Mix well.
  5. Bring to a boil on a medium flame and clip the pressure cooker lid on.
  6. Cook on medium for 8 – 10 minutes. Cool pressure cooker before opening. Dry the pudding mixture on a slow flame if desired.
  7. Sprinkle cardamom powder and nutritional yeast flakes.

This pudding tastes equally good warm or, cold from the fridge! Keeps well for 2 – 3 days, if it lasts that long! I’m very interested in knowing what your favorite vegetable based dessert is in the comments below 😊