Every region and household in India has its own favorite pudding, each carrying memories of warmth and tradition. When I was growing up, a kind elder in my family would often make rich, aromatic kesari, filling the house with the comforting scent of cardamom and simmering semolina. Though she is long gone, the taste of her love-filled pudding still lingers in my heart. In Bengal, payesh is a cherished treat, while in North India, gajar ka halwa takes center stage, especially in winter when sweet, red carrots are abundant. Here’s a WFPB version of this classic, celebrating its natural sweetness without dairy or refined sugar.

Ingredients
5 cups grated carrot
4 cups soy milk (or any plant-based milk)
1/2 cup date paste (adjust to taste)
1/2 tsp green cardamom powder (elaichi powder, elakkai podi)
1/2 tsp of maple syrup
1 tbsp chopped pistachios
1 tbsp raisins
Method
Begin by making the gloss
Add a splash of water to the maple syrup and mix well
Set aside
Heat a pan and add pistachios
Roast till it turns aromatic (be sure not to burn)
Add raisins to the pan
Sauté for a few seconds
Remove from heat and set aside
Add 1 tbsp of the maple syrup solution and the grated carrots
Saute till the carrots are fragrant
Add the plant-based milk and stir more or less continuously so that the carrots do not stick to the bottom of the pan
When the moisture has mostly evaporated, add the date paste
Continue cooking till the dish is moist, but not watery
Stir in cardamom powder and cook for another 2-3 minutes
Remove from heat and serve warm
Enjoy!