Oct 26, 2024
Beet Coconut Halwa Bars
Servings:
20
indian festival season is easily one of my favorite times of year. diwali is probably the most well known but there are many more celebrations that happen from mid-august until december. no matter what the celebration is, it almost always involves communities, colorful lights, and food. i had made this sweet for our family’s navratri a few weeks ago and it was such a hit i knew i had to post it just in time for diwali. give it a try!
Ingredients
8 oz shredded coconut
1 can coconut milk
6 cardamom pods, divided
Pinch salt
6 dates
¼ cup almonds
2 medium beetroot
1 tsp cinnamon
1 tsp vanilla extract
½ orange
½ tsp grated ginger
½ tsp ground nutmeg
1 tbsp cornstarch
Method
PREP. Line a baking sheet with parchment or silicone. Crush the cardamom pods and grind the seeds into a fine powder using a mortar and pestle or spice grinder. Soak dates in hot water. Zest orange. Peel and grate beetroot.
MAKE COCONUT LAYER. Heat a medium skillet or saucepan over medium heat. Add the coconut milk. When it starts to bubble and the fat layer separates, add the shredded coconut. Mix well to rehydrate all of the coconut strands. Cook until the moisture evaporates, about 5 minutes. Stir frequently to ensure no pieces get burnt. Once cooked, add half of the ground cardamom and a pinch of salt. Spread in an even layer about ½" thick on the prepared baking sheet. Chill in freezer while you make the beetroot layer.
MAKE BEETROOT LAYER. Grind almonds in a spice grinder into a smooth flour. Grind dates with soaking water into a paste. Using the same skillet as before, reheat over medium heat. Add the grated beetroot, ground almonds, and date paste. Stir to combine evenly. Cook until beetroot releases moisture and the mixture comes together in one clump when mixed, about 5 minutes. Similar to the coconut mixture, make sure to check it frequently so that it does not burn. Once cooked, turn off heat. Add cornstarch and mix to combine. Add remaining cardamom, orange zest, vanilla, cinnamon, ginger, nutmeg, and another pinch of salt. Mix well. Let mixture cool slightly.
CHILL. Once the coconut layer has hardened, spread the beetroot layer on top. Make it cover all of the white but not go down the sides. Place in freezer to harden beetroot layer, at least 30 minutes.
SERVE. Remove from freezer. Cut into desired size pieces. If desired, garnish with crushed pistachios or pumpkin seeds.
Notes
Recipe inspired by Vegan Richa’s Carrot Halwa Barfi and Radhi Devlukia’s Beetroot Halwa
If using bigger pieces of coconut, pulse it in a food processor to break into finer pieces
Use full fat coconut milk otherwise for best results
Wear an apron and/or gloves when working with beetroot to avoid stains
Store in the fridge for short term or in the freezer for long term. It also makes a great treat when eaten cold.
Makes a 12" by 8" bar which I cut into about 20 squares