Gajar Halwa or Carrot Halwa (Vegan Version)

When I met Mrs.P V in 2013, she claims that she is a Vegan and explained me the difference between Vegetarian, Eggtarian, and Vegan. Till that time, I never had any idea about Vegan.

She explained me with details..................Vegetarians are those who do not eat meat, fish, poultry or Egg. 

Eggtarians, addition to being vegetarian they also consume Eggs in their diet. 

The Vegans, in addition to being vegetarian, they do not use any animal products and by-products such as eggs, dairy products, honey, leather, fur, silk, wool, cosmetics, and soaps.

Though, Mrs.PV is a Vegan, she regularly visits my blog and tried my recipe for her friend and family. She also shares her view by writing long mails, at the end with a vegan recipe request. In fact, she was the one to congratulate / inform me about my 100^th post! Till that, I didn’t realize, I have done so much!

In return, I wanted to thank / surprise her on this Diwali (Deepavali) for posting Carrot Halwa  (Vegan ver).  Also I take this opportunity to wish her and all my followers, reader, friends and co-bloggers to a very happy & prosperous Diwali.

Ingredient :  4 cups of  grated carrot     ;     2 cup of coconut milk (refer the link)     ;        ½ cup of coconut cream  (refer the link)     ;      4 tbsp of sugar      ;      ½ tsp of cardamom powder         ;       1 to 2 tbsp of coconut oil      ;     1 tbsp of chopped cashews  (fried in coconut oil)

Peel and then grate the carrots either with a hand held grater or in a food processor. In a thick bottom pan, add the grated carrots, coconut milk and coconut cream and keep the pan on med heat burner. 

Stir, occasionally. Cook the carrot till froth and bring the burner into low flame. Keep stirring and scraping the sides of the pan, until the coconut milk is fully absorbed. 

Add the sugar (since coconut and carrots are naturally have sugar, just 4tbsp would suffice) and continue to stir on low flame till the mixture starts to thicken and sugar fully dissolved.

Now, slowly add coconut oil till the halwa looks shinny and the oil start separate from the halwa. Sprinkle the chopped, fried cashews and cardamom. Serve either hot or chilled.

Note : for non-vegans and those who do not want coconut oil, you can substitute the coconut oil with Clarified butter (Ghee)

Coconut and its by-products

 

Unfortunately, Coconut and its by-products were listed under Villain (food) category but, in reality its not true. Its pretty safe and also protects us. Another miss-concept about coconut is it’s not a nut, it’s a fruit. The moment I realized its (practical) benefits, I stated using coconut lavishly in my kitchen. 

Here, let me explain how to produce various coconut products like, coconut milk, Coconut cream, coconut flour (coco flour) and coconut oil and try to use these products in the upcoming posts / recipes.

Coconut is an important ingredient in the south Indian cuisine. The fresh grated coconut flakes used to make chutneys, fillings, even for topping. Coconut milk used to make rich curries and gravy’s.  Coconut oil is used mostly in the southern state of Kerala.

Ingredients : Matured  Coconut    ;     100ml of hot water

Milk : Grate the coconut fruit from the shell and grind with the help of mixer-grinder. If require add little hot water and continue to grind   2 - 3 min.

Transfer to the strainer or muslin cloth extracts the milk (by squeezing) as much as you can. Keep the drained flakes aside. This milk can be used to make korma, curry etc. Also, severed chill with sugar or as a dip to iddiyappam or appam. But, now to make a cream we leave the coconut milk in the fridge for about 8 – 10 hrs.

Meanwhile, let’s see the coconut flour (coco flour) making process, spread the drained flakes in a baking tray and keep under the sun for few hours. Then transfer into oven and bake at 80 – 100°C for about 1 hour. This can be used to make cookies and bread (for HFLC diet / Gluten free) 

Remove the coconut milk from the fridge; you will see the thick cream formed on the top and watery liquid settled at the bottom. (the below picture it’s only about 4 hrs of refrigeration. The bottom water level depends on the water added during the grinding process)

Scoop the coconut cream, and store in a fridge with an air tight container. This cream can be used to make kinds of curry or dessert.  It can also substitute to the koya (for vegan)

Now we left with only the whitish hazy water. Be aware, it’s just not only the water, it’s a water and coconut oil mixture!. This water can also used to make rasam, boil vegetables, even to bake bread.  If we can separate the water from it the remaining is oil ! 

How do we separate the water ? simply by the process called, evaporation. Transfer the liquid into a thick bottom pan and put in on the low flame. After the water evaporation the oil is remain on the pan. You may see some precipitation, filter the oil and store.

How much oil I get from one coconut ? Well, its depends on the coconut size and its fruit type, you may get 50 – 75 ml of oil per coconut.

Now, what is left in the coconut ? ONLY the aroma of the coconut oil filled all around your kitchen !