Vegan Carrot Halwa (Gajjar Halwa)

Some desserts just feel like home, and Gajar Halwa is one of them. The slow-cooked carrots, the warmth of cardamom, the way it fills the kitchen with nostalgia. But here’s the thing—this version? Completely dairy-free and just as indulgent.

Some desserts are more than just sweets—they’re a part of who we are. For me, carrot halwa is one of those dishes. The slow simmering, the way the spices bloom, the nuttiness that lingers in every spoonful—it’s the kind of comfort that feels like home.

As a nutritionist, I love reimagining classics without losing their essence. This dairy-free version does exactly that. Instead of ghee and milk, I use oat milk and coconut flour to keep it rich and creamy but a little lighter. It’s still every bit as indulgent, just in a way that fits my kitchen today.

Here’s What You’ll Need

Everything I love about making this halwa is how it slows things down. There’s no rushing it—you stir, you wait, you let the flavors deepen. It’s the kind of recipe that fills the kitchen with warmth, the kind you check on, not because you have to, but because you want to steal a spoonful.

And while the traditional version is already near perfect, I love the flexibility of this one. Sometimes I go heavy on the cardamom, other times I mix up the nuts. It’s the kind of dish that welcomes a little improvisation.

• Carrots – Traditionally, halwa is made with red carrots, but I use whatever I have on hand. Orange carrots work beautifully, softening into a rich, velvety texture as they cook. A food processor makes grating easy, but sometimes, I just do it by hand—it’s part of the ritual.
• Nuts – I love the crunch and richness of cashews and almonds, but if I’m running low, I’ll swap in whatever’s in my pantry.
• Raisins – Their chewy sweetness makes all the difference. Sultanas work just as well, and I’ll use them interchangeably depending on what I’ve stocked up on.
• Erythritol – A low-calorie sweetener that keeps things naturally sweet without competing with the spices.
• Oat milk – I always reach for unsweetened oat milk with a little body to it. It adds creaminess without overpowering the flavors.
• Coconut – Coconut flour thickens the halwa just enough without changing the taste. If I have unsweetened desiccated coconut, that works too.
• Cardamom – Freshly crushed pods, always. The warmth, the floral spice—there’s nothing like it.

How to Make it – Without Khoya (Milk Curds)

1. Fry the carrots (Images 1-2) – Heat the coconut oil in a large pan and add the grated carrots. Let them cook for about 5 minutes over medium heat, stirring occasionally. This quick sauté brings out their natural sweetness and softens them just enough.
2. Build the halwa mixture (Images 3-4) – Once the carrots start to soften, stir in the nuts, raisins, crushed cardamom, oat milk, and sweetener. Give it a good stir and bring it to a boil. Then, lower the heat, cover, and let it simmer for 45 minutes (Images 5-7), stirring occasionally to prevent sticking. If the mixture starts to dry out, a splash of milk will do the trick.
3. Coconut magic (Images 8-9) – Stir in the coconut flour and let it cook for another 15–20 minutes, allowing the halwa to thicken into that signature-rich texture.
4. Finishing touch (Image 10) – Just before serving, scatter some slivered almonds on top for extra crunch.

Tried this recipe? Drop a rating, leave a comment, and make sure to tag me on Instagram @DesiliciousRD. I can’t wait to see your creations!