Yep-you read it right-Halva-Vegan & Glutenfree-Did it taste as good as normal Halva-No-It tasted better.
Using polenta instead of semolina and Coconut oil instead of butter-I don’t think I could taste the difference. But my dearest husband went-‘why is there a coconut taste in this?’-and I am like ‘Mate, you are married to a vegan. What do you expect?’ He just chuckled and said ‘Fair enough-it tastes good but coconut blah blah blah’. The first half of the sentence was sufficient-as in once you are married-you only listen to what you want to-Life will be a bliss then. Been married for slightly over 3 months and can proudly say-we are still very much in love 😛
I am going to give them to my students and see what they have to say-no wonder they love me. Lol. They loved the Raw Vegan Cookies I made and one of them(Yve) said to me a week after she can still taste it. This semester is coming to an end and I have fallen in love every single class of mine. 2 more weeks and it is going to be quiet 🙁 I will miss them all 🙂
Back to the recipe,
- Polenta-1/2 cup
- Sultanas, Pistachios-1 Tbsp each
- Saffron-10 strands+ 2 Tbsp pistachios soaked in 1/2 cup light coconut milk-for an hour
- 1 and 1/2 half more coconut milk
- 1/2 cup water
- Raw Sugar-1/4 cup + extra if you think your halwa needs more sugar (1/2 cup for Indian genes)
- Coconut oil-2 tsp+1 tsp
- Salt-a pinch
- Cardamom pods seeds-crushed in a mortar and pestle
- Blend saffron, pistachios & coconut milk into a fine paste
- In a pan, heat 2 tsp of coconut oil, add sultanas and pistachios, toss them for a while and add polenta into the pan and roast for 2 minutes and transfer it to a plate -DO NOT BROWN the polenta
- Now add coconut milk, cardamom pods, water, sugar, salt, ground pistachios and let it boil. Time to add polenta in.
- Slowly stir in the polenta. Keep stirring until polenta is completely transferred. Make sure there are no lumps-close the pan and cook until polenta is cooked into a halwa consistency-if you think polenta is still uncooked-add more water and cook.
- Add a tsp more of coconut oil on top, more sugar if needed and remove from heat-it solidifies pretty quick-so serve hot with slivered almonds roasted in coconut oil 🙂
- Alternatively, You can transfer it to a baking dish, refrigerate it and let it solidify. Cut them into cubes and serve 🙂
- Bringing it to VVLP#7