Beetroot & Carrot Halva
Description
This dish is inspired by a traditional Gujarati sweet dish called 'gajar halva.' It is usually made only with carrots, but I felt like adding a little twist with the addition of beetroot gives it this rich color and an earthy fudgy texture. This dish definitely reminds me of my mum every time I make it. When we all turned vegan, she found ways to make everything we loved taste just as good, including halva :)
Ingredients
Halva
Cashew Coconut Orange Cream
Instructions
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Heat butter in a heavy bottom pan, add carrots & beetroot, stir and place the lid onto a pan, and let it cook at low to medium heat for 10 minutes.
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Add the non-dairy milk, cardamom, saffron, stir and place the lid back on to cook for another 10 minutes till the milk combines into the mixture and thickens.
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Add coconut sugar and coconut cream and leave to cook for a further 10 minutes with the lid on, so it can become all thick and fudgy.
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For the last 5 minutes, take the lid off and let it simmer to remove any excess liquid.
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Add all the cream ingredients into a high-speed blender and blend till silky smooth.
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♡ Say a little prayer, do a little dance, sprinkle a little love, and serve with happiness ❤️
Note
Serving suggestions: This can be served cold, but I definitely recommend eating it hot with the cold cream generously drizzled on top with a whole lot of pistachios and chopped almonds!
You can get coconut cream in cans, but if you can't find that for some reason then you can just put a can of coconut milk in the fridge for a couple hours and use the thick part that rises to the top.
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