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Ash gourd & Coconut halwa- vegan

The healthy winter melon with the creaminess of coconut and the rawness of coconut sugar, decorated with nuts- a dessert to indulge.
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Prep Time 20 minutes
Cook Time 20 minutes
Course Dessert
Cuisine Indian
Servings 4 people

Equipment

  • grater
  • blender /food processor

Ingredients
  

  • 2 cups grated ash gourd
  • 3/4 cup coconut sugar
  • 1 cup coconut cream - not coconut milk
  • 3/4 cup raw almonds coarsely ground
  • 1/4 tbsp corn starch
  • shredded coconut, chopped nuts, dry rose petals to garnish

Instructions
 

  • Grate ash gourd into a bowl. Take a wide heavy bottom pan.
    Powder the almonds by coarsely grinding in a blender. Set them aside.
    On medium flame once hot, add the grated ash gourd and saute it for 8-10 min, until water evaporates and the gourd reduces in volume and starts to come together.
  • Add the coconut cream and coconut sugar. Also add the powdered almonds. The coconut sugar adds earthy sweetness. Coconut cream is the creamy base for this dish, and will not make you miss the ghee used in traditional halwas. Powdered almonds add nice texture and nuttiness.
    Keep stirring for a good 10-15 min on low- medium flame, until the sugar melts, and overall the contents start coming off the edges of the pan. Lots of stirring recommended to avoid contents getting burned.
  • Mix the corn starch in 2 Tbsp water, add that mixture to the pan and mix well. Give it a minute when you will see the delicious halwa thicken a bit more. Switch off the stove.
  • Empty the halwa in the pan into serving bowls, decorate with nuts, shredded coconut, rose petals and relish the healthy dessert.

Notes

-Do use coconut cream, which is heavier than coconut milk and brings the halwa a lovely creaminess.
-Can use jaggery instead of coconut sugar.