Vegan Carrot Halwa

"A rich, fragrant, and delicious pudding native to India, made from the simplest of ingredients: plant milk, sugar, cardamom, nuts, and of course, carrots."
-- @akatwala1421
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  • Recipe Card
Prep time 40mins
Cook time 1hr
Serves or Makes: 2 cups

Recipe Card


  • 10 peeled and grated carrots
  • 5 cups unsweetened almond milk
  • 2 tablespoons organic cane sugar
  • 1/2 teaspoons cardamom
  • 2 tablespoons almond meal
  • crushed raw almonds


  • Step 1

    Grate the carrots by hand. This will be hard but it is best to do it like this. Buying pregrated carrots is fine, but they will be too hard and too large. It is best to hand grate fresh carrots for this recipe.

  • Step 2

    Add milk to a large pot on high heat and let it come to a boil. Once it boils, add carrots and continue stirring.

  • Step 3

    Once the carrots have become soft, add almond meal, cardamom, and sugar and continue stirring. At this point, the mixture will be runny and soupy.

  • Step 4

    Continue stirring for 1 hour (yes, it will take at least this long). The milk and carrot mixture will begin to darken into an orange brown color and become significantly thicker.

  • Step 5

    Add optional add ins at this time. Once the carrots begin to pull away from the sides of the pan, your halwa is done. Add more nuts if you want to. You can enjoy this dish warm or cold; it tastes fantastic regardless.

  • Step 6

    Store in the fridge for 1-2 weeks.

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