Carrot Halwa

Yields: 6 Servings Difficulty: Difficult Prep Time: 15 Mins Cook Time: 45 Mins Total Time: 1 Hr
Wishing all my readers a very Happy and prosperous New year 2017. The last year had been a wonderful journey for me with respect to my blog. Though my blog had been started a few years back, I became very active in the year 2016. I had written about 40 + recipes last year. Thanks to all my readers for their likes and comments. It really means so much for me and pushes me hard to explore more about cooking. I have a few plans designed to make this blog further interesting this year. Let me begin this year on a sweet note with the evergreen, ever tasty carrot halwa.
Carrot Halwa is one traditional sweet that definitely finds its place in any parties, weddings, and celebrations. A cup of warm carrot halwa along with a scoop of ice- cream is a perfect dessert to end any elaborate festive meal. Try this carrot halwa along with your new year lunch or dinner and let this new year bring happiness and sweet things to all of us.


0/6 Ingredients
Adjust Servings


0/6 Instructions
  • Wash, peel, and grate the carrots. Measure three loosely packed cups of grated carrot. Heat a heavy-bottomed pan and drizzle a spoon of ghee on it.
  • Roast the cashews to a golden brown and set them aside. In the same pan with leftover ghee, add the grated carrots and sautee them for about a minute to two.
  • Measure two and a quarter cups of milk and add to the carrots. Mix thoroughly. After adding the milk, place the stove on medium-low and cook the carrots. This will almost take about 20 mins for the carrots to be done.
  • Once all the milk is evaporated and carrots are cooked, add 3/4th a cup of sugar to it. Sugar will start to melt and get mixed with the carrots.
  • Keep adding a tsp of ghee to the carrot mixture. The halwa will begin to get tightened in about 10 mins oozing out the ghee from it. This is the right stage. Switch off the stove.
  • Add a generous pinch of cardamom powder and roasted cashews. Transfer to a serving bowl and serve warm.


  • My carrots were sweet enough. So I used 3/4 the cup of sugar for my halwa. You can adjust sugar quantity based on your carrots.
  • If you are lazy enough to grate the carrots, just chop them roughly and pulse them once or twice in a mixer. It would give you coarse consistency carrots similar to grated ones.
  •  Always use milk at room temperature. Raw, cold milk will take more time for the halwa to cook.

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