A SPECIAL VEGAN HALWA RECIPE
Popular Indian dish revealed! A vegan Halwa recipe: Flour-based sweet porridge. Learn how to make this popular Indian dessert with today’s #LunchBreakLIVE guest chef, Pareen Sachdeva! It is simple and delicious! Let’s take a look at how it’s done…
GLOBAL CLIMATE LEADER
Pareen Sachdeva is a Ph.D. Scholar at TISS Mumbai, Global Climate Reality Leader, and is presently serving as India Lead with Climate Healers. She is a multidimensional educator-entrepreneur with a passion for compassion. Some of her diverse initiatives include homemade treats by Lactose-Free Goddess, an online group meditation series 10 on 10 on 10, and a live cooking show on her Instagram where YOU decide what she cooks LIVE!
LET’S MAKE SOME HALWA!
Halwa, a flour-based sweet porridge that is a very popular dessert and sometimes a cure-it all. In Indian culture, Halwa is often made for an auspicious occasion and generally made in a big batch. The Halwa recipe shared here easily serves up to 10 people. You can make as much or as little as you want. It’s all about the ratios! Pareen’s mother’s general rule of thumb for suji: water: oil is 1:2:0.5 meaning, for each measure of suji, you’ll need two measures of water and half a measure of oil to get a pudding like consistency which will be semi-solid when it cools down.
- 2 cups Suji / Rava / Semolina
- 1.5 cups Cane sugar/ jaggery/ mix of both
- 1.5 cups Coconut oil
- 4-5 cups Water
- 2 tsp cardamom powder
- 2 tbsp desiccated coconut optional
- 5 tbsp raisins
- 5 tbsp blanched & sliced almonds
- Few strands of saffron / kesar / zafran
- Dry roast the suji in a deep heavy bottomed kadhai / pan for 5-7 minutes on medium flame. Keep stirring.
- When the suji starts changing color and the aroma fills up the kitchen, slowly pour in coconut oil.
- Don’t stop stirring! You’ll know the suji is well roasted when the oil starts to form a separate layer on top ~10 minutes on medium flame.
- Add cardamon powder, raisins, almonds and other spices of your choice and mix well.
- Sugar Solution: simultaneously, bring half of the water and all of the sugar to boil in a separate pan.
- CAREFULLY pour this piping hot sugar solution onto the suji, this is going to splatter, but keep stirring.
- While adding in the rest of the water, continue stirring so there are no lumps formed.
- You’ll notice the mix thickening as the suji absorbs the water and the result is a moist pudding.
- Keep stirring and cooking until all of the water is absorbed and the halva leaves the sides of the pan.
- At the very end stir in the kesar strands, garnish with desiccated coconut and voila!
- This is absolute heaven as prasad, served with choli and puri!
THANKS FOR JOINING US FOR LUNCH!
What a delicious and simple Indian recipe that will fill you up and conquer your sweet tooth! Give it a try and let us know how you liked it. If you are looking for more plant-based recipes to try, be sure to stop by the #LunchBreakLIVE page where we have a ton to choose from. Until next time…keep cookin’!
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Donna Dennison is an UnchainedTV writer, graphic designer, video editor, and IG contributor. Donna is also a creative in the film industry.