Vegan Gajar ka Halwa with Coconut Milk

1.Begin by washing and peeling the carrots. Grate them using a box grater or a food processor until you have 500 grams of grated carrots.

2.In a large, heavy-bottomed pan, heat the coconut oil or ghee over medium heat. Once hot, add the grated carrots and sauté for about 5-7 minutes until they soften slightly.

3.Pour in the coconut milk and almond milk into the pan with the carrots. Stir well to combine and bring the mixture to a gentle simmer.

4.Add the jaggery or brown sugar to the pan, stirring continuously until it dissolves completely. Adjust the sweetness according to your taste.

5.Sprinkle in the cardamom powder and a pinch of salt, mixing well to incorporate the flavors.

6.Continue to cook the mixture on low heat, stirring occasionally, for about 30-40 minutes until it thickens and the carrots are fully cooked. The halwa should have a creamy consistency.

7.While the halwa is cooking, in a small pan, lightly toast the chopped cashews and raisins until golden brown. This will enhance their flavor and texture.

8.Once the halwa has thickened, remove it from the heat and fold in the toasted cashews and raisins. If using, add the grated coconut for an extra layer of flavor.

9.Serve the Vegan Gajar ka Halwa warm or at room temperature, garnished with additional cashews or coconut if desired.