Recipe for Halwa that melts in your mouth

This recipe is for a delicious Mitthai or 'Indian' Sweet, which melts in your mouth.

Ingredients for vegan Halwa

• 100g of cornflour
• 1 litre of water
• 600g of vegan sugar
• 1/8 of a teaspoon of vegan food colour - Wilton food colour is vegan 
• 1 handful of blanched and flaked almonds
• 1 handful whole pistachios
• 4 tablespoons of vegetable or sunflower oil
• 3 tablespoons of vegan free spread (e.g. Vitalite or Pure Sunflower Spread)
• 1 small knob of vegan spread to grease your dish
• 2 teaspoons of ground cardamom - you can reduce or increase this according to your preference 
• 2 tablespoons of desiccated coconut - optional 

How to make vegan Halwa 

1. Use the knob of vegan spread to grease the bottom and sides of a dish e.g. large pyrex baking dish
2. In a large non-stick pan, on high heat, mix the cornflour with the water
3. Once combined, add the sugar and bring it to boil - stir continuously
4. When the mixture is boiling, lower the temperature to medium heat and continue stirring - don't worry if you notice some ‘lumps’ of sugar; just continue stirring until mixture is thicker and fully combined
5. Add the food colour
6. Stir until all of the colour is evenly distributed
7. Add the almonds and pistachios and continue stirring, ensuring that the mixture is not sticking to the bottom or the sides of the pan - this will take about 5 minutes
8. Reduce the heat to a low setting and add one tablespoon of oil and stir for 1-2 minutes until it's combined
9. Add one tablespoon of vegan spread and stir for 1-2 minutes until combined
10. Continue to alternate adding one tablespoon of oil followed by or tablespoon of vegan spread; as described in steps 8 and 9 
11. The mixture is nearly ready when you should have a thick consistency that falls off the spoon but is not runny like syrup
12. Now add the cardamom and mix for 1-2 minutes
13. Turn the heat off and put the mixture in your greased dish - see step 1 
14. When all of the mixture is in the dish, give it a gentle shake to remove any air bubbles and ensure even distribution
15. Sprinkle the desiccated coconut over the mixture - this is optional 
16. Let the Halwa set at room temperature and then transfer it to the fridge
17. When it has set firmly, cut it into pieces

Recipe provided by Nishma Kothari
Recipe adapted by Rena Shah
With thanks to Jain Vegans

Related content 

Recipe for Date and Nut Slices
Recipe for Pista Barfi 
Recipe for Maava Na Penda
Recipe for Cherry Chocolate Slices

Did you like this recipe? Want to read others like it? Click here to sign up to Plant Shift's monthly newsletter.