Halwa is a sweet Indian dish. It’s usually made with lots of ghee (clarified butter) and can be made with carrots, banana, or semolina boiled with milk, almonds, sugar, and cardamom. Jayasri’s recipe used quinoa, which is full of healthy, vegetarian protein and is naturally gluten free.
However, I was puzzled by her microwave directions. Obviously, UK and US microwaves are very different!
I decided to make my version on the stove top. I also wanted to health things up by using coconut oil for ghee and coconut milk for cow’s milk, which turned the recipe into a vegan dish. I eliminated calories by using stevia instead of sugar, and didn’t include almonds because of my daughter, Lucie’s nut allergies.
Gluten Free Mango Quinoa Halwa
- 1 cup mango pulp (2 mangoes), pureed
- 1 cup quinoa, cooked
- 4 tablespoons light coconut milk
- 3/4 cup Stevia in the Raw
- 1/4 teaspoon cardamom
- 3-4 saffron threads (optional)
- 1/4 cup coconut oil
- 1/4 cup raisins
- Cook quinoa according to package directions.
- Cut and peel the mangos and remove the pulp. Puree in a small food processor or blender.
- Place pureed mango, cooked quinoa, coconut milk, stevia, cardamom and saffron (if using) in a medium sized sauce pan over medium heat. Stir to blend.
- Cook over medium heat, occasionally stirring, until mixture starts to bubble.
- Add the coconut oil. Stir to combine.
- Continue to cook over medium heat until mixture starts to thicken. This should take 10 to 12 minutes. The halwa should be thick like oatmeal and glossy from the coconut oil.
- Add raisins and stir until evenly distributed and heated through.
- Dish warm halwa into small bowls and serve immediately.