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

Recipe by RecipeWikki

Servings

6

servings

Prep time

10

minutes

Cooking time

35

minutes

Calories

230

kcal

Ingredients

• 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.

The post Carrot Halwa appeared first on RecipeWikki.

Origin Carrot Halwa

Carrot Halwa has its roots in North India, particularly in Punjab and Uttar Pradesh, where it became a staple winter delicacy. The dish was traditionally prepared with khoya (reduced milk) to enhance its richness. Over time, variations have emerged, including vegan versions and those with condensed milk for convenience.

What I Love About This Recipe

This dessert is not just delicious but also nutritious, thanks to the natural sweetness of carrots. The slow cooking process intensifies the flavors, and the aroma of ghee, cardamom, and nuts makes it truly special. I love that it can be made in advance, stored in the fridge, and enjoyed warm or cold. Plus, it’s an easy-to-make dessert with minimal ingredients yet feels indulgent.

Also Read : Easy One Pan Ramen Chicken Alfredo

Carrot Halwa

Recipe by RecipeWikkiCourse: Indian Recipies

Servings

4

servings

Prep time

15

minutes

Cooking time

40

minutes

Calories

250

kcal

Ingredients

• 4 cups grated carrots (about 500g)

• 2 cups full-fat milk

• ½ cup sugar (adjust to taste)

• 3 tablespoons ghee

• ½ teaspoon cardamom powder

• ½ cup khoya (optional, for richness)

• ¼ cup chopped nuts (almonds, cashews, pistachios)

• 2 tablespoons raisins (optional)

Directions

• Heat 2 tablespoons of ghee in a heavy-bottomed pan.
• Add grated carrots and sauté for 5-7 minutes until they soften slightly.
• Pour in the milk and simmer on low heat, stirring occasionally.
• Continue cooking until the milk reduces and thickens (about 25 minutes).
• Stir in sugar and khoya, mix well, and cook for another 5 minutes.
• Add cardamom powder and remaining ghee, stirring until well combined.
• Toss in chopped nuts and raisins, cooking for another 2 minutes.
• Serve warm or chilled, garnished with extra nuts.

Notes

• Use full-fat milk for a richer texture.
• Stir frequently to prevent burning.

The post Carrot Halwa appeared first on RecipeWikki.