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–+ servings
Halwa balls on crackers, served on white plates
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5 from 1 vote

Mango and Beet Halwa bites with Candied Beet Coconut Rice thins. vegan glutenfree option

Halwa balls are a traditional Indian dessert that are vegan and gluten free. Time to treat yourself to these delicious bites!
Prep Time10 minutes
Cook Time55 minutes
Total Time1 hour 5 minutes
Course: Dessert
Cuisine: Indian, Vegan
Keyword: glutenfree dessert, traditional indian sweet, vegan dessert
Servings: 4 servings
Author: Vegan Richa

Ingredients

Candied Beet:

  • 1/2 cup water
  • 1/4 cup finely cubed beet
  • 3 Tablespoons raw sugar
  • 1 teaspoon grated ginger

Candied Beet Thins: GF

  • 1/4 cup coconut flakes
  • 1 cup crisp rice cereal
  • 1 teaspoon flaxmeal
  • 1/4 teaspoon baking powder
  • 2 Tablespoons water
  • 2 Tablespoons ground raw sugar
  • 2 Tablespoons candied beet and some beet syrup

Halwa:

Mango Halwa:

  • 1/4 cup coconut flakes
  • 1/4 cup rice cereal - ground coarsely with a pulse in the blender
  • 1/4 cup semolina to make glutenfree, substitute with cream of rice or make pink Beet coconut balls with added rice cereal
  • 1/2 ripe mango medium
  • 1/4 cup water
  • 2 -3 Tablespoons raw sugar more if the mango is not ripe enough

Beet Halwa:

  • Add 2 Tablespoons Candied beet and 1 teaspoon beet syrup
US Customary - Metric

Instructions

Candied Beet:

  • In a pan, add the chopped beet, ginger, water and sugar. Mix well and cook on low-medium heat until the syrup thickens to like maple syrup consistency. 35+ minutes. I had a little more than a Tablespoon syrup reserve.
  • Beet Thins:
  • In a bowl, add flaxmeal, raw sugar and warm water and mix well.
  • Add coconut flakes to a blender and Blend a bit till some of it become buttery.
  • Add the Rice cereal and baking powder to the same blender, and pulse it once or twice to make a coarse flour.
  • Add to flaxmeal mixture and combine.
  • Add 2-3 Tablespoons candied beet cubes, a teaspoon of beet syrup, mix and form 4-5 medium size thin cookies.
  • Bake at pre-heated 350 degrees F for 15-17 minutes.
  • Cool for a few minutes.
  • Serve warm, layered with warm halwa, topped with candied beet and coconut flakes.(and/or beet syrup)

Halwa:

  • Blend the chopped mango, sugar and water and keep ready.
  • In a deep pan, add the semolina and roast on medium heat for 2-3 minutes until the color starts to change.
  • Add the coconut flakes and coarsely ground rice cereal and roast or another minute or 2 until the coconut smells toasty and leaves a little oil.
  • Add the blended mango mixture and cook on low heat until the dry ingredients absorb the puree and make a thick halwa consistency.(3-4 minutes, stir every few seconds)
  • Remove half of the mixture and keep aside to cool a bit.
  • To the other half, add a Tablespoon of candied beet cubes and a teaspoon of beet syrup(if you have some left), mix for a few seconds.
  • Take off heat and keep aside to cool.

Serve:

  • Make balls or other shapes with the halwa mixture and place on coconut rice candied beet thins. Top with candied beet cubes(how pretty are those), coconut shreds (and beet syrup-optional). Serve warm.

Notes

Nutritional values based on one serving of mango halwa with thin

Nutrition

Calories: 209kcal | Carbohydrates: 34g | Protein: 2g | Fat: 7g | Saturated Fat: 6g | Sodium: 14mg | Potassium: 164mg | Fiber: 2g | Sugar: 19g | Vitamin A: 225IU | Vitamin C: 7.9mg | Calcium: 11mg | Iron: 1mg