Carrot Halwa

Learn how to make carrot halwa with step-by-step recipe.

About this recipe

Carrot halwa or gajar halwa – this is an all-time favourite dessert in India. In India, during winter, a special variety of bright red carrots are available and this halwa tastes divine with those carrots. But who wants to wait for that when the halwa tastes just as amazing any time of the year. I am drooling as I write this. Guess it’s time to grate some carrots now!

I prefer to make the halwa with jaggery rather than sugar but you may use sugar instead of jaggery. To make this dish, I grate the carrots in my food processor. I then fry the grated carrot in some ghee until aromatic. I add milk to it, cover, and simmer until the carrots are completely done. I then add jaggery and let the excess moisture dry. Once the halwa comes together, I add some more ghee and fried nuts.

Serve hot carrot halwa with cold vanilla ice cream for an out-of-the-world dessert.

Click here for more halwa recipes.

Carrot halwa step by step instructions

1. Grate carrots using a food processor or box grater

2. Fry the nuts until golden brown

3. Add milk to carrots and simmer

4. Add jaggery/sugar and mix well

Recipe card

Carrot Halwa

Shilpa

Carrot halwa or gajar halwa – this is an all-time favourite dessert in India. In India, during winter, a special variety of bright red carrots are available and this halwa tastes divine with those carrots.

5 from 2 votes

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Course Dessert

Cuisine Indian

Prep Time 15 mins

Cook Time 1 hr

Total Time 1 hr 15 mins

Ingredients

  

1x2x3x

• 1 kg carrots grated
• 500 mL milk
• ½ cup jaggery you may replace this with sugar
• ¼ cup ghee
• 2-3 cardamom
• 2-3 tablespoon cashew
• 2-3 tablespoon almonds
• 2-3 tablespoon raisins

Instructions

 

• Wash and peel the carrots. Grate them using a food processor or box grater
• Heat a thick bottom pan or skillet and add 1 tablespoon ghee. Fry the nuts until golden brown and set aside
• In the same pan, add the grated carrot and fry for 5-6 minutes, until it starts to wrinkle
• Add milk and bring to boil. Simmer and cook carrots in milk
• Stir occasionally and continue cooking until the milk almost dries up. This takes 45-50 minutes
• Add jaggery or sugar and stir. Cook for another 10-15 minutes until the sugar dissolves completely and the halwa starts to thicken up
• Add the remaining ghee and mix well. Increase flame to dry out any excess liquid
• Meanwhile, pound the cardamom with ½ teaspoon sugar to get cardamom powder
• Add the cardamom powder, fried nuts, and raisins. Mix well
• Serve hot

Notes

• You may use condensed milk instead of regular milk and sugar
• Hot carrot halwa tastes amazing with vanilla ice cream
• To reduce the cooking time, you may pressure cook the carrots and milk. Then follow the drying process

Nutrition Facts

Carrot Halwa

Amount Per Serving

Calories 124 Calories from Fat 54

% Daily Value*

Fat 6g9%

Saturated Fat 3g19%

Cholesterol 11mg4%

Sodium 61mg3%

Potassium 295mg8%

Carbohydrates 17g6%

Fiber 2g8%

Sugar 12g13%

Protein 2g4%

Vitamin A 11191IU224%

Vitamin C 4mg5%

Calcium 66mg7%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

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