ZUCCHINI HALWA - VEGAN
Zucchini Halwa is dairy free, melt in the mouth, flavorful, aromatic halwa cooked in the Indian style. If you are a fan of doodhi ka halwa or bottle gourd halwa then you'll surely love this one.
Ingredients
- 2½ cups zucchini (approx. 500g) grated
- 3 tbsp coconut oil
- 2 cups coconut milk
- 4 tbsp coconut flour or almond flour
- ¼ -⅓ cup organic sugar
- 15-20 almonds
- ½ tsp cardamom powder
- ¼ tsp nutmeg powder
Instructions
Prepare The Almonds:
- Chop the almonds roughly and roast in a pan over low heat for a minute, stirring all the time.
- Remove from the pan into a plate and allow them to cool.
Preparation Of Zucchini Halwa
- Grate the zucchini.
- Heat oil in a wide pan over medium heat.
- Add zucchini and stir fry it till it becomes a bit soft. This will take about 2-3 minutes.
- Add coconut milk and allow the mixture to simmer.
- Stir frequently so that the mixture doesn't stick to the bottom of the pan.
- Allow the mixture to simmer till the milk evaporates and the zucchini is completely soft. This will take about 20-25 minutes. At this stage you can mash the mixture a bit.
- Add the coconut flour and sugar. Mix well.
- Because the sugar will melt, the mixture will appear liquidy again.
- Keep stirring the mixture till it becomes thick and comes away from the sides of the pan.
- Also the oil will begin to leave the mixture and you will see it at the edges. This is a sign that the halwa is done. This takes about 7-10 minutes.
- Add the chopped almonds, cardamom and nutmeg powders. Mix well.
- Serve it hot or chilled.
Notes
- Make sure you taste the ends of the zucchini before you grate it as it can be bitter sometimes.
- Can use vegan ghee if available in your area.
- Use almond flour instead of coconut flour.
- Can replace coconut milk with any other nut milk of your choice.
- I did not peel the zucchini.