Rutabaga Halwa (Low Carb) Recipe Card
Introducing Rutabaga Halwa! A low carb sweet Indian dessert made with grated rutabaga instead of traditional carrots. It's perfect for curbing carb cravings during the Diwali season and comes together quickly in the Instant Pot. Serve it warm, garnished with sliced almonds.6g net carbs per servingLow Carb, Keto-friendly and Gluten Free
Equipment
- Instant Pot or Saucepan for Stovetop Method
- Wooden Spoon
Ingredients
- 3 Cups Rutabaga about half a medium Rutabaga
- 2 Tbsp Ghee (divided) or butter mixed with olive oil
- 1 Cup Unsweetened Almond Milk
- ⅓ Cup Monk Fruit or sweetener of choice
- ⅓ Cup Almond Flour
- 2 Tbsp Coconut flour
- 1 Tsp Ground Cardamom
- ¼ Tsp Ground Cinnamon
- ¼ Tsp Ground Cloves
- ¼ Tsp Ground Nutmeg
- ¼ Cup Almonds for garnish
Instructions
Prepare the Rutabaga
- Cut the ends of the rutabaga off first. Then cut it all the way through the middle into two halves. I find that using a cloth to hold the rutabaga down from the top, keeps it stable.
- Slice one half into semi-circle pieces about an inch thick. Wrap the other half in cling film and store it in the fridge. You won't need that unless you're making a double batch of Rutabaga Halwa.
- Peel each rutabaga slice easily by using a pairing knife and discard the peel.
- Grate each slice carefully into a bowl, but do not drain.
Cook the Rutabaga
- Set Instant Pot to Saute mode. Once it's hot, add ghee into the inner pot of the Instant Pot and toss in the grated rutabaga. Saute frequently, until the rutabaga becomes slightly translucent.
- Cancel Saute mode. Add unsweetened almond milk and monk fruit. Give a stir to combine.
- Close the lid and Pressure Cook on the Hi setting for 4 mins.
- Measure and mix all the spices, together while you're waiting. This makes it easier to add it all at once later.
- When Pressure Cook time is up, leave the setting on Keep Warm timer for 8 minutes. This helps it to release the pressure gradually without undercooking it.
Spice and Thicken
- Press Cancel and release the remaining pressure. Open the lid, and the rutabaga should be soft but not mushy. You will be able to see some grated pieces, and that's okay.
- Mix in the dry ingredients. Add the almond flour and coconut flour to the halwa and stir it to bind the mixture together without making it clumpy.
Stir Frequently
- Switch on Saute mode again and stir frequently until all the liquid has evaporated. It will heat up and become thick quickly, so it's best not to step away from this point.
- Cancel Saute mode and add a dollop of ghee into the halwa and give one last stir to combine.
Garnish and Serve
- Transfer small portions into a bowl and serve warm for best results, although you can eat at room temperature as well.
- Garnish with sliced almonds as a small after-dinner treat.
Notes
Stovetop Instructions for Rutabaga Halwa
Making Rutabaga Halwa on the stovetop requires extra time but is still very simple. Prepare the Rutabaga the same way outlined above in how to prepare rutabaga for halwa and then follow these easy steps:
- Heat a saucepan on medium heat and add ghee.
- When the ghee has melted, add the grated rutabaga. Saute on medium heat until slightly translucent.
- Add the almond milk and sweetener and bring the mixture to a boil. Simmer on medium-low heat for about 10-15 mins.
- When the rutabaga has become soft, add the low carb flours and spices. Stir frequently to prevent the halwa from burning at the bottom of the pan.
- Keep it on low-medium heat for about 5 minutes. You will see it become thick and absorb all the moisture. At this point, delicious Rutabaga Halwa is almost ready to serve.
- Add the remaining ghee and stir to combine. Switch off the heat and let the halwa sit for a few minutes before serving. Cool down before storing if you will be making it ahead of time.
- Prepare the rutabaga by peeling, cutting and grating it into a bowl.
- Taste test the halwa halfway and add extra aromatic spices to your liking
- Measure and mix all the spices, so they get distributed evenly into the halwa.
- Make sure to add a dollop of ghee to the halwa at the end adding a rich and nutty flavour.
- Frequently stir the halwa to prevent it from burning at the bottom of the pot.
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