Carrot Halwa is one of the most popular desserts from
India. Even though carrot halwa is very popular in
India, I was not aware of carrot halwa, until I was in
sixth or seventh grade. I first tasted carrot halwa,
when one of my friends had brought carrot halwa, in her
lunch box. I got hooked to carrot halwa.
I got the recipe from my friend, and that evening I
made carrot halwa. I started to make carrot halwa
almost every day for a couple of months! My mother always made sure
there was enough carrots and milk for me to make carrot halwa.
I have been making carrot halwa for years. Even though
carrot halwa is traditionally made with dairy milk and
butter, it's very easy to veganize. I now make carrot
halwa with soy milk and Earth Balance Margarine Natural Buttery Spread
1/2 cup soy butter or soy margarine
3 cups grated carrot
2 cups soy milk
1/4 - 1/2 cup sugar
1/4 cup ground almonds
1/4 raisins
1 Tbsp pistachios
Heat butter in a large saucepan, add grated carrot,
and fry for 8 minutes or until the raw smell goes away.
Now add soy milk and cook for about thirty minutes, or
until there is no milk left in the saucepan. Now add
sugar and almonds. Stir well, add raisins. Garnish
with pistachios.
