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A traditional Indian dessert made by slow-cooking grated carrots with milk, sugar, and ghee, flavored with cardamom and garnished with nuts.
Origin Carrot Halwa
Carrot Halwa, also known as Gajar Ka Halwa, is a beloved sweet from North India, often enjoyed during festivals and special celebrations.
Why You’ll Love This Recipe
It’s creamy, naturally sweet, and full of the warm flavors of cardamom and caramelized carrots. Plus, it’s easy to make and always a crowd-pleaser!
Also Read : Moroccan Spicy-Sweet Tofu With Couscous
Carrot Halwa
Servings
6
servingsPrep time
10
minutesCooking time
35
minutesCalories
230
kcalIngredients
4 cups grated carrots (about 6-7 medium carrots)
3 cups full-fat milk
¾ cup sugar (adjust to taste)
4 tbsp ghee (clarified butter)
6-8 green cardamom pods or 1 tsp ground cardamom
10-12 cashews and almonds, chopped (optional)
Directions
- Cook carrots: In a heavy-bottom pan, add grated carrots and milk. Cook on medium heat, stirring occasionally, until the milk reduces and the carrots are soft (about 30-40 minutes).
- Add sugar and cardamom: Stir in sugar and ground cardamom. Continue cooking until the mixture thickens.
- Add ghee: Mix in ghee and cook for another 5-7 minutes, stirring frequently, until the halwa starts to leave the sides of the pan and looks glossy.
- Toast nuts: In a small pan, lightly toast cashews, almonds, and raisins in a little ghee until golden.
- Garnish and serve: Pour toasted nuts and raisins over the halwa. Serve warm or at room temperature.
Notes
- For a richer halwa, you can use condensed milk instead of regular milk (reduce sugar accordingly).
- You can also add a splash of saffron soaked in warm milk for extra aroma and color.
- Store leftovers in the fridge and reheat gently before serving.
