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Indian · Desserts

Carrot Halwa

VegEasy

Diet: Veg · Gluten-free

Reduce grated carrots and milk slowly. Add sugar and ghee after most of the milk has evaporated.

Prep
10 min
Cook
60 min
Total
70 min
Servings
6
Difficulty
Easy
Cuisine
Indian
Course
Desserts

Estimated times for the original batch. Preparation, cooking and listed waiting time are included. Batch cooking can take longer.

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Representative photograph of carrot halwa
Representative carrot halwa with chopped nuts. Photo credit and licence
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Ingredients

Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.

Serves 6

Main ingredients

Liquids

Seasoning and finishing

Equipment

Wide heavy saucepan; grater; wooden spoon; knife; board.

Check all product labels and cross-contact. Diet groups describe this listed recipe, not every substitution.

Steps

Prepare · About 1 min

  1. Peel 650 g carrots.
  2. Grate the carrots coarsely.
  3. Chop 10 whole cashews and 10 whole almonds.

Reduce the milk · About 45 min

  1. Put the grated carrots and 960 ml whole milk in the saucepan.
  2. Use medium heat to warm the milk until it simmers gently.
  3. Reduce the heat to medium-low.
  4. Cook for 35–45 minutes, stirring from the bottom every 3 minutes.

    Check: The carrots should soften and most of the milk should evaporate.

Finish the halwa · About 15 min

  1. Add 4 tbsp ghee and 180 g sugar.
  2. Cook for 10–15 minutes, stirring frequently.

    Check: The sugar will release moisture; the mixture should become thick again.

  3. Add ½ tsp ground cardamom, the chopped nuts and 2 tbsp raisins.
  4. Stir for 2 minutes.

    Check: The halwa should be moist, without liquid pooling at the edges.

  5. Turn off the heat.
  6. Serve warm.

Tips

    Substitutions

    • Use unsweetened coconut milk as an adaptation.

    Storage

    • Get perishable Carrot Halwa into the fridge within two hours, or within one hour above 32°C / 90°F. Eat Carrot Halwa within two days, keeping it covered at 4°C / 40°F or colder.
    • Bring cooked Carrot Halwa to 74°C / 165°F, stirring or turning it for even heating. When Carrot Halwa is part of the meal, serve cold salads, dips and chilled desserts straight from safe refrigeration.

    Make ahead

    • Grate carrots one day ahead and refrigerate.

    FAQ

    Why is halwa wet?

    Continue gentle cooking until excess milk evaporates.

    Can I use finely grated carrot?

    Yes, but it softens faster; check texture early.

    How should I store carrot halwa?

    Get perishable Carrot Halwa into the fridge within two hours, or within one hour above 32°C / 90°F. Eat Carrot Halwa within two days, keeping it covered at 4°C / 40°F or colder.

    Recipe source and adaptation

    Measured home adaptation: Dassana Amit: Gajar Ka Halwa (Traditional Carrot Halwa Recipe).

    Optional saffron omitted.

    Food safety references

    FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating

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