A delicious vegan take on a beloved Indian dessert.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Servings: 6 servings
- 1 cup rava (sooji or cream of wheat or farina)
- 1/2- 3/4 cup sugar (how much you add depends a lot on how sweet the mango pulp is. Add a little at a time and don't worry if you have to add it at the end...it mixes up fast)
- 1 1/2 cups mango pulp (use Alphonso pulp if possible because it has the best, richest flavor)
- 2 cups vanilla soy milk (almond milk would also be great here)
- 1 tsp powdered cardamom
- 1 tsp pure vanilla extract
- 1/4 cup cashewnuts , chopped into large pieces
- 1/4 cup golden raisins (optional)
- 1 tbsp canola or other vegetable oil
Heat a wide skillet. Add the rava and roast, stirring constantly, over medium heat until the rava turns a couple of shades darker. Remove to a plate and set aside.
In the same skillet, heat the oil. Add the cashews and the raisins, if using, and saute until they turn just lightly golden.
Add the soymilk and mango pulp and 1/2 cup of sugar. Stir and allow the mixture to come to a boil. Check for sweetness and add more sugar if needed.
Turn down the heat to low and add the vanilla and then the roasted rava. Using a whisk or a ladle, stir quickly to mix with the liquid. You need to work fast to ensure your halwa is not lumpy and that the rava and the soymilk-mango pulp mixture is smoothly integrated.
Turn off the heat when the halwa has a creamy consistency. It will continue to thicken as it stands, so don't wait until it's too dry.