Veggie lover Carrot Halwa Pistachio Trifle highlights layers of vegetarian carrot halwa, pistachios and coconut whipped cream. It makes for a solid, yet liberal sweet or bite.
This Vegan Carrot Halwa Trifle is an interpretation of the exemplary Indian Carrot Halwa or in any case called Gajar Ka Halwa. Veggie lover carrot halwa is a sweet treat that has the consistency of a pudding and as per Wikipedia its famous in India and Pakistan. I clearly added my own curve to this heavenly sweet and made it a triviality.
I love carrot souffle, and I love carrot cake, and for the record, I like crude carrots, so I realized that joining veggie lover carrot halwa into my sweet mixture will be a victor. As should be obvious, I was affected here by Indian, Pakistani and Turkish food. After I chose to utilize cardamom spiced vegetarian carrot halwa as the principle star of my sweet, I realized I needed to make a triviality.
The veggie lover carrot halwa was made with coconut oil and rich vanilla coconut yogurt. It has a smooth, delicate surface, practically like eating a carrot souffle. It feels rich, while its still on the sound side of the range. I added some sugar, that is the place where I made my trade off, however you can thoroughly go for a sugar substitute on the off chance that you need a without sugar variant. The vegetarian carrot halwa is spiced with a little cardamom, to add that fragrance that is so customary for this Indian sweet.
- 1 lb carrots
- 5 tablespoons coconut oil
- 1/2 cup granulated sugar (12 packets of Stevia SweatLeaf for a sugar free version, adjust to your own taste)
- 4 ounces vegan coconut vanilla yogurt (or greek yogurt for vegetarian version)
- 1/2 teaspoon cardamom
- 1/2 cup ground pistachios
- 2 cans of full fat coconut milk (I used Forest Native)
- 2 tablespoons maple syrup (for vegan version or honey (2 packets of Stevia SweetLeaf for a sugar free version))
- In the kitchen sink, wash and peel the carrots.
- Cut them into rondelles and add to the food processor. Alternate between the chop and grind function until the carrots are finely processed.
- In a large hot skillet over medium heat add the coconut oil and cardamom, cook for 1 minute and add the carrots and cook for 10 minutes, stirring from time to time.
- Add the sugar to the skillet, stir and cook until the carrots are starting to turn brownish and all the liquid is almost absorbed, about 10-15 minutes.
- When the mixture has started to thicken adds the yogurt, stir and continue to cook until the mixture is almost dry, about 15-20 minutes. The carrot halwa is ready when the mixture becomes soft, sticky and no liquid should be seen.
- When the mixture has almost dried, remove from the stove and let it cool at room temperature.
Coconut Whipped Cream:
- The day before you want to make the dessert place the coconut milk cans in the fridge overnight, these is a crucial step as the coconut cream has to harden and separate from the coconut water.
- Place the bowl of an electric mixer and the wire attachment in the fridge for 15-20 minutes before whisking.
- Remove the chilled coconut cans from fridge and FLIP them upside down, open the cans and discard the liquid, or you can save it in a jar for smoothies.
- Scoop the coconut cream into the chilled mixer bowl and add the maple syrup (for vegan version) or honey. Using a hand mixer or an electric one, I used the later fitted with the wire attachment whip the coconut cream until fluffy.
- Prepare 3 tall glasses, add a few scoops of the vegan carrot halwa mixture and press it a little down, top with ground pistachios and with coconut cream. Repeat until the glasses are full.
- The carrot halwa trifle must be stored in the refrigerator and will stay good for 3-4 days.
Calories: 288kcal | Carbohydrates: 33g | Protein: 3g | Fat: 16g | Saturated Fat: 10g | Cholesterol: 0mg | Sodium: 65mg | Potassium: 403mg | Fiber: 3g | Sugar: 27g | Vitamin A: 12670IU | Vitamin C: 5.2mg | Calcium: 75mg | Iron: 0.6mg